Preparation Steps

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
• In a large bowl, beat the softened cream cheese and sugar until smooth. Beat in the eggs one at a time until just combined. Stir in the vanilla extract.
• Spoon the cream cheese mixture evenly over the crusts in the muffin liners.
• Bake for 20-25 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake.
• Let the cheesecakes cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely.
• Once completely cooled, top each cheesecake with about 1 tablespoon of cherry pie filling.
• Chill in the refrigerator for at least 1 hour before serving.