Make graham cracker crust by melting butter and using a fork to mix in the graham crumbs and ¼ cup sugar. Set aside.
Beat 1 cup sugar, eggs, cream cheese and vanilla until well blended.
Press 1-2 tsp crust in a paper lined mini muffin pan.
Fill ⅔ full with cream cheese filling.
Bake in a 350 degree oven for about 17-20 minutes.
Makes about 4 dozen mini cherry cheesecakes. Store tightly covered in refrigerator.
To serve, top each cheesecake with a tablespoon of cherry pie filling (try to get one cherry on each pie). Enjoy cold!
