1. Wash hands with soap and water. Beat cream cheese, sugar and Splenda® until creamy. Add eggs and vanilla and beat until smooth.
2. Preheat oven to 350ºF. Line muffin tins with foil and paper cupcake liners (do not use plain paper liners). Place a wafer in each muffin cup; top with a dollop of cheese cake mixture.
3. Bake 18 to 20 minutes. Remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving. 

Store in an airtight container and refrigerate up to seven days.