3 (8 oz.) pkg. Philadelphia cream cheese
1 c. sugar
5 eggs
1/2 tsp. vanilla
30 cupcake liners
30 vanilla wafers
16 oz. sour cream
1/3 c. sugar
1/2 tsp. vanilla
1 can cherry pie filling

Place 1 vanilla wafer in the bottom of each cupcake liner and put these in muffin tins. Preheat oven to 300 degrees.

Allow cream cheese to soften to the point where you can mix with a hand mixer. Add an egg at a time allowing it to be well mixed. After all the eggs have been added, slowly add 1 cup sugar and continue mixing. When sugar is completely mixed, add 1/2 teaspoon vanilla and stir until vanilla is well mixed into batter. Pour about 2 tablespoon of the mixture into each cupcake liner, about 3/4 full and place in oven for 40 minutes. Remove and allow them to cool for approximately 5 to 6 minutes; some will fall.

Mix the 2 cups of sour cream with 1/3 cup sugar and 1/2 teaspoon vanilla and after they have cooled, place 2 level teaspoons into each cooked cheese mixture. Top with a couple of cherries from pie filling. Return to oven for 5 minutes only. Remove from oven, allow to cool and then refrigerate for a minimum of 2 hours. (I personally prefer overnight.)