3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
5 eggs
1 tsp. vanilla extract
24 (2 1/2 inch) paper baking cups
24 vanilla wafers
1 (21 oz.) can cherry or blueberry pie filling

In large bowl, combine cream cheese and sugar; beat until fluffy. Add eggs and vanilla, beating until smooth and creamy. Line muffin tins with paper baking cups. Place one vanilla wafer in bottom of each cup and fill 3/4 full with cream cheese mixture. Bake in a preheated 350 degree oven for 30 minutes or until set. Cool 5 minutes carefully.

Remove from pans and completely cool on wire rack. Top each cupcake with 1 tablespoon pie filling. Refrigerate overnight. Yield: 24 cupcakes.