12       ea           Reduced fat vanilla wafers
   3       pk           (8-oz.) Philadelphia fat
                        -free cream cheese -- softened
     3/4   c            Sugar
   1       t            Vanilla
   3       ea           Eggs
   1       c            Assorted cut-up fruit or
                        -reduced calorie cherry pie
                        -filling
  Place wafers, flat side down, on bottom of each of 12
  paper-lined muffin cups.
  Beat cream cheese, sugar and vanilla with electric
  mixer on medium speed until well blended.  Add eggs;
  mix just until blended.  DO NOT OVERBEAT AFTER ADDING
  EGGS.
  Pour over wafers, filling each cup.
  Bake at 325 degrees F. for 30 minutes.  Cool before
  removing from pan. Refrigerate several hours or
  overnight.  Top with fruit just before serving.  12
  servings.
  Variations:
  Lemon:  Stir 1 Tbsp. fresh lemon juice and 3/4 tsp.
  grated lemon peel into batter.
  Pumpkin:  Mix 3/4 cup canned pumpkin, 3/4 tsp. ground
  cinnamon and dash EACH ground cloves and nutmeg in
  with cream cheese.  Omit fruit.
  Cherry:  Omit fruit.  Top with 1 can (20 oz.) reduced
  calories cherry pie filling before serving.
  Quick Crust:  Substitute 1 (9 oz.) ready-to-use graham
  cracker crumb crust (extra serving size) for crumbs.
  Makes 10 servings.  (Adds 6g fat per serving.)
  Honey Crunch:  Omit sugar.  Mix 1/2 cup honey in with
  cream cheese. Omit fruit.  Top with 3/4 cup lowfat
  granola ceereal; drizzle with 1 Tbsp. honey before
  serving.