Cheesecake Cupcake

2 (8 oz.) pkg. Philadelphia cream cheese
2 eggs
1 c. sugar
1 tsp. vanilla
1 can fruit pie filling, any flavor

Put vanilla wafers in bottom of paper cupcake filler. Mix cream cheese, eggs, sugar, and vanilla. Beat together. Put cheese mixture on top of wafer, about 1/2 full. Bake at 350 degrees for 15 minutes. Top with pie filling and chill. Makes 20.

OR

1 cup (4 1/2 oz.) graham cracker crumbs

5 tbsp. sweet butter, melted

2 cups ricotta cheese

2 cups cream cheese, softened

2 tsp. vanilla extract

1 1/2 cups confectioners' sugar, sifted

3 eggs

1 1/2 cups fresh blueberries

Preheat the oven to 325'F (160'C). Place 12 paper baking cups in a muffin pan.Put the cracker crumbs into a medium bowl and stir in the butter. Spoon tablespoons of the crumb mixture into the cups, pressing firmly into the bottom. Chill until set.In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla, and confectioners' sugar, blending until smooth. Slowly add the eggs, blending well. Spoon the mixture into the cups.Bake for 25 minutes. Remove pan from oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Chill until time to serve. Serve topped with blueberries.Store covered for up to 2 days in the refrigerator.