• Wash hands with soap and water. Beat cream cheese, sugar, and Splenda® until creamy. Add eggs and vanilla and beat until smooth. 
• 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 cheesecake mixture. 
•  Bake for 18 to 20 minutes. Remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving. 

Makes 24 tarts

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