Little Cherry Cheesecakes

• FOR THE FILLING:
• 2 packages 8 Ounces Each, Of Cream Cheese
• 2 Eggs
• 3/4 cups Sugar
• 2 teaspoons Vanilla Extract
• FOR THE CRUST:
• 1 cup Graham Cracker Crumbs
• 1/4 cups Melted Butter
• 1/4 cups Sugar
• FOR THE TOPPING:
• 1 can (21 Oz.) Cherry Pie Filling

1. Preheat oven to 350 F. Add paper liners into a 12-count muffin pan and 2 extra in an additional pan for a total of 14 individual cheesecakes.
2. Mix together crust ingredients and put about a tablespoon of the mixture into each cupcake liner. Press the crust mixture into the cups to form the crust.
3. In a bowl mix the cream cheese and eggs until well blended. Mix in the sugar and vanilla until smooth. Pour the filling mixture into the cupcake liners. Bake in the preheated oven for 20 minutes.
4. Cool cheesecakes and then top with cherry pie filling. Refrigerate for at least an hour before serving.

filling, cream cheese, eggs, sugar, vanilla, graham cracker crumbs, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/little-cherry-cheesecakes/ (may not work)