Crust:

Cup of Yum
1. In a large bowl mix together the graham cracker crumbs and sugar.
2. Pour the melted butter into the mixture and use a fork to stir everything together until well combined.
3. Divide the crust mixture evenly between the 4 mini pie tins. Press the crumbs firmly into the tin and up the sides to create the crust.
4. Place the pie tins in the freezer for 10 minutes.

Cheesecake:

1. While the crusts are in the freezer make your cheesecake filling by combining the cream cheese, sweetened condensed milk, lemon juice, and vanilla extract in a medium bowl.
2. Beat with a hand mixer on high speed for 2 -3 minutes until the filling is completely smooth with no lumps.
3. Remove the crusts from the freezer and pour the cheesecake filling into the crusts.
4. Place the pie tins on a baking sheet and cover tightly with plastic wrap.
5. Place in the refrigerator to chill for at least 4 hours or overnight.
6. Remove from the refrigerator, take off the plastic wrap and top each cheesecake with 5 ounces of cherry pie filling.
7. Serve immediately.