|Graham cracker crumbs||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|Cream cheese||2 Cup (32 tbs), softened (1 Large Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Canned cherry pie filling||1 Cup (16 tbs)|
Place butter in a 10 ounce custard cup.
Microwave, uncovered, on HIGH (100%) for 1 minute.
Blend in cracker crumbs and the 1 1/2 teaspoons sugar.
Line six 6 ounce custard cups with paper baking cups; spoon crumb mixture equally into cups.
With a spoon, press mixture firmly over bottom and slightly up sides of cups.
Arrange cups in a circle on a large flat plate.
In a small bowl, beat cream cheese and the 1/4 cup sugar until smooth.
Beat in egg and vanilla, blending well.
Spoon mixture equally into crumb lined cups.
Microwave, uncovered, on HIGH (100%) for 2 1/2 to 3 1/2 minutes, rotating each cup 1/2 turn after 1 1/2 minutes.
Tarts should look slightly dry on top.
Let stand for 10 minutes on plate, then remove cups from plate and refrigerate for 1 hour.
Remove tarts from cups (peel off paper liners, if desired) and serve; or cover and refrigerate.
Just before serving, spoon cherry pie filling over each cheesecake.