I got this great recipe from http://www.exclusivelyfood.com.au/2006/10/mini-baked-cheesecakes-recipe.html
18 foil cupcake liners
3/4 cup sugar
18 vanilla wafers
2 packages cream cheese, softened (you can go 1/3 less fat if you want, but never fat free!)
1 tbsp lemon juice
1 tsp vanilla
Preheat oven to 375. Line a cupcake pan with foil liners. Place a Nilla wafer in each one. (Note: the wafer will not fill the entire liner, and that’s okay)
Combine ALL ingredients in a large bowl and beat on medium for a few minutes with an electric mixer until light and fluffy. Pour into foil liners until about 3/4 full.
Bake for 12-15 minutes, keeping a very close eye on them! You do NOT want them to get even the least bit brown. You want to preserve their beautiful pure color and delicate creaminess. Remove from oven and let cool. Chill for a couple of hours or overnight.
Top with each with a spoonful of cherries. I usually do three. Go light on the syrup. Stick them back in the fridge until ready to serve. Cheesecake always tastes best cold!