Step 1: Prep Your Tools

1. Preheat your oven to 350°F (175°C).
2. Line a standard 12-cup muffin tin with paper baking cups.
3. Place one vanilla wafer at the bottom of each cup to form the crust.

Step 2: Make the Cheesecake Batter

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add in the sugar, mixing until well combined.
3. Beat in the eggs, one at a time, followed by the vanilla extract.
4. Scrape down the sides of the bowl and mix until smooth.

Step 3: Assemble and Bake

1. Divide the cheesecake batter evenly among the 12 baking cups, filling each about 3/4 full.
2. Tap the muffin tin gently on the counter to release any air bubbles.
3. Bake for 18-22 minutes, or until the centers are set and the tops look slightly puffed.
4. Remove from the oven and let cool in the pan for 10 minutes.
5. Transfer to a wire rack to cool completely.

Step 4: Add the Cherry Topping

1. Once the cheesecakes are completely cooled, top each with a spoonful of cherry pie filling.
2. Cover and refrigerate for at least 2 hours before serving (overnight is even better).