3 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. sugar
1 tsp. vanilla
1/8 tsp. salt
30 vanilla wafers
1/4 tsp. almond extract, opt.
1 (21 oz.) can cherry pie filling
Cream together cream cheese and sugar. Add eggs, one at a time, beating well after each. Add vanilla and salt and mix well. Line 30 paper baking cups in muffin tins with a whole vanilla wafer. Fill to within 1/2-inch of the top with the cream cheese filling. Bake at 350° for 20 minutes. Cool. If desired add almond extract to cherry pie filling and spoon onto the tops of the mini cheesecakes. Refrigerate several hours.