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24 vanilla wafer cookies
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon almond or vanilla extract
1 can (21 oz) cherry pie filling
1/2 cup toasted, sliced almonds
Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.
In large bowl, beat cream cheese, sugar, eggs and almond extract with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about 2/3 full).
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.
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