Petite Cheese Cakes

2 8oz. packages cream cheese (room temperature)
3/4 c. sugar
2 eggs (room temperature)
½ t. vanilla extract

Cream cheese and sugar together.  Add each egg separately and cream well.

Place small paper liners into tassie pans.  Use small liners.  Fill each to the top, using a pastry bag or large Ziplock bag with the corner cut.

Bake in a 350º oven for 20 mintues.  Cool on wire rack.  Cheese cakes will fall slightly as they cool, making a perfect indentation for filling.

Refrigerate, then fill and serve.  Fill with any kind of canned pie filling (cherry was used for the photos).  Makes 3 dozen.