Recipe courtesy of Paula Deen

Ingredients:

• (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 2 eggs
• 12 vanilla wafers
• 1 (21-ounce) can blueberry filling, or other pie filling

Preparation:

• Beat cream cheese with a handheld electric mixer until fluffy.
• Add sugar and vanilla, beating well.
• Add eggs, 1 at a time, beating well after each addition.
• Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.
• Bake for 20 minutes.
• Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.