CHEESE CAKE TARTS

3 tbsp. butter
1/2 c. graham cracker crumbs
1 1/2 tsp. sugar
1 lg. (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 egg
1 tsp. vanilla
Canned cherry pie filling

Place butter in a 10 ounce custard cup. Microwave, uncovered, on high (100%) for 1 minute. Blend in cracker crumbs and the 1 1/2 teaspoons sugar. Line 6 (6 ounce) custard cups with paper baking cups; spoon crumb mixture equally into cups. With a spoon, press mixture firmly over bottom and slightly up sides of cups. Arrange cups in a circle on a large, flat plate.

In a small bowl, beat cream cheese and the 1/4 cup sugar until smooth. Beat in egg and vanilla, blending well. Spoon mixture equally into crumb lined cups.

Microwave, uncovered, on high (100%) for 2 1/2 to 3 1/2 minutes, rotating each cup 1/2 turn after 1 1/2 minutes. Tarts should look slightly dry on top. Let stand for 10 minutes on plate, then remove cups from plate and refrigerate for 1 hour. Remove tarts from cups (peel off paper liners, if desired) and serve or cover and refrigerate. Just before serving, spoon cherry pie filling over each cheese cake. Makes 6 servings.