Cream the cream cheese with sugar, adding 1 egg at a time. Beat up good with electric beaters, add vanilla.
Place a cupcake liner in each cup of the muffin pan, put 1 vanilla wafer in each cup.
Fill up each muffin cup 3/4 full with batter
Bake at 350 degrees for 15-20 minutes until firm.
Remove pan from overn – place 3 cherries on each cheesecake. Let me cool for 5 minutes. Remove from pan, & place on a dish. Refrigerate until you serve them.
Makes about 30 mini – cheesecakes, or 18 regular cup cake sized cheesecakes – as in picture.
I use brown sugar rather than granulated sugar