My friends and I used to make these for tea parties when we were kids (once we branched out beyond the Holly Hobbie Easy Bake oven). I made a bunch this weekend for some parties we went to. They are good, but not so good if you substitute fat-free cream cheese. You should use the full-on fat cream cheese. The recipe makes 15 mini cheesecakes.
16 oz cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 can cherry pie filling
1. Beat the cream cheese with the sugar and vanilla until smooth. Add one egg at a time, beating after each addition.
2. Place cupcake papers in a cupcake pan. Place one Nilla wafer in the bottom of each cupcake paper.
3. Fill the cups about half way with the cream cheese mixture (or divide evenly between 15 cupcake cups).
4. Bake in a pre-heated oven at 375 degrees for 17 to 20 minutes (or when toothpick comes out clean). Be careful not to overbake or they will burn easily on the bottom.
Let them cool completely and then top with cherry pie filling.
Just let me know if I left anything out. My Mom always complains about my recipe files. I guess because I went to cooking school all of my recipes are only lists of ingredients, no directions.