Mini Cheesecakes

Ingredients

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese make sure it is set out to room temperature
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
Directions

Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
Bake for 15 minutes, DO NOT ALLOW TO OVER COOK IF IT CRACKS ON TOP IT IS OVERCOOKED AND WILL NOT BE CREAMY
Cool top with cherry pie filling or:
These are delicious as is, but I made three different flavors using this batter with tremendous success and professional GOURMET looking results! White Chocolate Red Raspberry: mixed 1/2 cup melted white chocolate into 1/3 of the batter, swirled 1/4 cup raspberry coulis into batter before fillig muffin cups and once baked I topped each with 1/2 teaspoon warmed seedless raspberry jam and drizzled melted white chocolate over the tops. Chocolate Chip - substituted crushed oreos for nilla wafers, added 1/2 cup mini chocolate chips to 1/3 of batter, once baked topped with 1/2 teaspoon chocolate ganache. Cherry Almond - substituted graham cracker crumbs for nilla wafers, added 1/2 teaspoon almond extract 1/3 batter and 1/2 teaspoon almond extract to cherry pie filling. Once baked, topped each with 1 teaspoon sweetened sour cream topping (1/2 cup sour cream + 2 tbsp sugar + 1/2 teas vanilla extract) 2-3 cherries and sliced almond.
Raspberry Coulis
1 (10 ounce) package frozen raspberries
1 tablespoon raspberry juice or water
1/4 cup sugar
1 1/2 teaspoons cornstarch
1 tablespoon orange zest
To make Raspberry Coulis: In a medium saucepan over medium-high heat, cook raspberries for 5 to 8 minutes until melted; then add sugar until dissolved turn down to medium. In a small bowl, combine juice and cornstarch to make a paste; add to raspberries stirring constantly until thickened. Add rind and cool.