Line 12 cups of a muffin pan (2 ½ inch) with paper liners and put 1 vanilla wafer in the bottom of each cup; set aside.
In a large bowl, with the electric mixer at medium speed, beat the cream cheese, sugar and the eggs until they’re light and fluffy.
Spoon the filling into the paper lined muffin cups, filling each cup about 2/3 full. Bake at 350 degrees for 30 minutes. Turn off the oven and prop open the oven door slightly. Let cool in the oven for 30 minutes. Remove from the oven and cool completely. Top with the cherry pie filling. Chill at least 1 hour. Makes 12 cheesecakes.