Ingredients:

• 1 1/4 cup graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter or margarine, melted
• 2 (8 oz) pkgs cream cheese, softened
• 2 eggs
• 2 tsp vanilla
• 1 cup sugar
• 1 can pie filling (cherry, blueberry, etc.)

Line muffin tins with cupcake liners. Mix first three ingredients (crumbs, sugar, butter) in a bowl and spoon 1-2 heaping teaspoons of the mixture into each muffin cup (you’ll probably have extra). Press mixture with the back of a spoon to form a bottom crust in each cup. Mix the cream cheese, eggs, vanilla, and sugar until smooth. Pour into muffin cups until each is 2/3-3/4 full. Bake 25 minutes at 350 degrees. Cool to room temp and top with pie filling.

Rachel’s “not so putzy” method: skip the graham cracker crust and instead drop a single vanilla wafer into the bottom of each cup and top with cream cheese mixture prior to baking.