Mini Cherry Cheesecake Tarts

16 oz cream cheese, room temp.
1/2 Cup granulated sugar
3 egg yolks (save the whites)
1 tsp. vanilla
50-60 mini vanilla wafers (original flavor...not the multi-colored ones)
3 egg whites
1 large can cherry pie filling

In a mixer, (making sure the bowl is free of any grease or oil), FIRST beat the egg whites until stiff...gently place into a separate bowl & set aside.

Again in the mixer, beat cream cheese, sugar, egg yolks & vanilla until smooth & creamy. 
Gently fold in the stiff egg whites into the cream cheese mixture until blended.  Do not overmix!  You don't want to deflate the egg whites.

Line mini muffin tins with paper liners...the mini foil ones work best to prevent any oil from coming through.
Place one mini vanilla wafer into each lined muffin compartment, flat side DOWN.

Carefully place a small dollop of the tart mixture into each cup.
Do not fill completely...leave room for the cherry topping, which you add AFTER they bake in a 375º oven for about 15 minutes.
Watch don't want them to brown.
Cool completely on racks & add a single cherry to each one just before you're ready to serve them.  
These can be frozen with or without the cherry topping in place.  I prefer to freeze them plain & add the cherries after they thaw & right before serving.

from The Gazebo House