Bite Size Cheesecakes

• 4 eggs
• 1 1/2 c. sugar
• 3 (8 oz.) pkg. cream cheese
• 1 Tbsp. vanilla
• Graham cracker crumbs
• sour cream
• cherry pie filling

1. Blend the first 4 ingredients until smooth.
2. Spray mini muffin pans with non-stick spray.
3. Sprinkle 1/4 to 1/2 teaspoon of graham cracker crumbs in each mini muffin cup.
4. Shake mini muffin pan back and forth until crumbs are even.
5. Fill cups with mixture. Bake at 325u0b0 for 20 minutes or until golden brown around the edges of each mini cheesecake.
6. Cool for three to five minutes, then run a very small knife around the edges and then use a cookie sheet to flip the cheesecakes.
7. After completely cooled, top with sour cream and cherry pie filling.
8. Makes 6 dozen.
9. You can freeze ahead of time in an airtight container without the topping.

eggs, sugar, cream cheese, vanilla, cracker crumbs, sour cream, cherry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=108144 (may not work)