2/3 c. graham cracker crumbs
2 Tbsp. butter or margarine, melted
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla extract
1 egg
1/3 c. sugar
24 cherries (from 1 can cherry pie filling)

Preheat oven to 375°. Grease two 1 3/4-inch tartlet or small cupcake pans. Combine graham cracker crumbs with butter or margarine; press a rounded teaspoonful of crumb mixture into each cupcake pan. Beat cream cheese, vanilla, egg and sugar until well blended. Fill each cupcake pan. Bake 10 minutes. Chill thoroughly. When ready to serve, run a thin knife around each tart and lift out of pan. Top with a pie cherry. Makes 24.

To store: Refrigerate in airtight covered container up to 1 week. Or omit cherry; wrap well, label and date. Freeze up to 3 months. To serve, thaw; top with cherry.