Preheat oven to 375 degrees. Line a mini muffin tin with mini paper liners.
Place a vanilla wafer on the bottom of each paper liner. Depending on you mini muffin tin, you may have to push the vanilla wafer to stay on the bottom. If you wafer cracks, that is just fine.
Add the cream cheese and sugar to a medium mixing bowl. Using an electric mixer, beat the cream cheese and sugar until light and fluffy (approximately 3 minutes). Add the eggs, one at a time, and beat until fully combined. Add the vanilla extract and beat until combined.
Divide the cream cheese mixture evenly onto each vanilla wafer filled muffin cup. I use a small cookie scoop for even distribution.
Bake for 15 minutes, or until the edges and top are set. Allow the cookies to cool. Remove the cookies from the mini muffin tin.
Press a small indention into the middle of the cheesecake cookie (using a spoon or your thumb). Scoop a small amount of cherry pie filling (or pie filling of your choice) into each indention.
Store in the refrigerator for 2 hours.
Serve and enjoy!