1 lb. cream cheese, room temperature
2/3 c. sugar
1 tsp. vanilla
2 eggs
24 vanilla wafers
8 oz. sour cream
1 tbsp. sugar
1 tsp. vanilla

Beat cream cheese, 2/3 cups sugar, 1 teaspoon vanilla and 2 eggs until smooth. Place cupcake papers in muffin tins. Place a vanilla wafer in bottom of paper cups. Pour cheesecake filling on top of vanilla wafer. Set aside. Mix sour cream, 1 tablespoon sugar and 1 teaspoon vanilla until smooth. Pour over cheesecake filling and bake for 10 minutes at 350 degrees. Top with cherry, blueberry or strawberry pie filling.