Cherry Cheesecake Cupcakes

 

 

2 - 8 oz. pkgs. of cream cheese, room temperature
2 eggs
1 1/4 c. sugar
1 1/2 c. graham cracker crumbs
1/3 c. soft butter
1 can cherry pie filling (or your favorite pie filling)

Preheat oven to 350*.  Melt butter, mix 1/4 c. sugar and cracker crumbs altogether.  Put a tablespoon of cracker mix in the bottom of cupcake shells and pat down.  Beat together cream cheese, eggs and remaining sugar.  Fill cupcakes 3/4 way up with mix.  Bake for 12-18 minutes.  Let cool down for 10 minutes so the middles can dip.  Spoon the cherry filling into the dip.  Refrigerate what doesn't get eaten right away.  This recipe makes 24-30 cupcakes.