Cherry Cheesecake Tarts

• 1-1/4 cup Graham Cracker Crumbs
• 1/4 cups Melted Butter Or Margarine
• 16 ounces, weight Cream Cheese (Room Temperature)
• 2 whole Eggs
• 3/4 cups Sugar
• 1 teaspoon Vanilla Extract
• 1 can (21 Oz. Size) Cherry Pie Filling
• 36 whole Fluted Paper Baking Cups

1. Preheat oven to 350 F. Line muffin tins (18 total) with two paper baking cups each.
2. Mix graham cracker crumbs and melted margarine until blended then press one heaping tablespoon over bottom and up sides of each muffin tin using the back of a spoon.
3. Beat remaining ingredients (except cherry topping) until smooth. Spoon one heaping tablespoon of cream cheese mixture into each crumb shell. Bake 15-20 minutes until filling is set. Cool in pan on baking rack 10 minutes then remove from pan and cool completely on rack (about 1/2 hour).
4. Refrigerate for two hours. Top each with cherry pie filling just before serving.

graham cracker crumbs, ubc, weight cream cheese, eggs, sugar, vanilla, baking cups

Taken from tastykitchen.com/recipes/desserts/cherry-cheesecake-tarts/ (may not work)