Cherry Cupcakes

Ingredients:

3 packages (8 ounces each) cream cheese, softened

1 cup granulated sugar

5 eggs, at room temperature

1 teaspoon vanilla extract

24 vanilla wafers

1 can (21 ounces) cherry pie filling

Directions:

In large mixing bowl, combine cream cheese and sugar; beat until fluffy. Add eggs and vanilla, beating until smooth and creamy. Line muffin tins with paper baking cups. Place one vanilla wafer in the bottom of each muffin cup and fill 3/4's full with cream cheese mixture. Bake at 350 degrees for 30 minutes or until set. Cool 5 minutes; carefully remove from pans and completely cool on wire rack. Top each cupcake with one tablespoon pie filling. Refrigerate overnight.