Preheat oven to 350°F.

Fill 18 muffin tins with foil-lined wrappers. The wrappers with the inside foil lining peel better from this dessert.

In a medium bowl, stir together melted butter and graham cracker crumbs until mixed.

Press about 1 tablespoon of graham cracker crumb and butter mixture in the bottom of each cupcake wrapper.

In a large bowl, beat the cream cheese with the white sugar until smooth. Scrape down the sides of the bowl often.

Beat in the eggs until well mixed. Again, scrape down the sides of the bowl often.

Beat in the sour cream, vanilla, and flour until well mixed.

Scoop the cheesecake mixture into each cupcake wrapper. Fill until each is filled to about ½ inch from the top. They will rise a bit while baking, so don’t overfill.

Baking 20 to 25 minutes. They’re done when still just slightly jiggly in the middle.

Remove from oven and let cool for 20 minutes before placing in fridge to cool completely. These will need to cool in fridge for at least two hours before serving.

Top each with a scoop of cherry pie filling before serving.