Individual Cherry Cheesecakes
|Cream cheese||16 Ounce, softened (2 Packages Of 8 Ounce Each)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cherry pie filling||1 Cup (16 tbs)|
1. Place 1 wafer in bottom of each of 12 (2-1/2-inch) paper-lined muffin-pan cups; set aside.
2. Beat cream cheese, sugar and eggs in large bowl with electric mixer at medium speed until light and fluffy. Spoon cream cheese mixture into each cup, filling about 2/3 full.
3. Bake at 350°F for 30 minutes. Turn off oven; open door slightly. Let cool in oven for 30 minutes. Remove from oven; cool completely. Top with pie filling. Refrigerate at least 1 hour.