Prep your tin. Line a 12-cup muffin tin with paper liners and give each one a light spray of cooking spray. Cheesecake filling is sticky, and even with liners, you want that extra insurance so the paper peels away cleanly when it's time to serve.

Place two vanilla wafers flat in the bottom of each liner.

In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until the mixture is completely smooth. This takes about two minutes with a hand mixer on medium speed. If your cream cheese is cold, it won't blend properly and you'll end up with chunks in the finished cupcakes. Let it sit at room temperature for at least 30 minutes before you start.

Crack in the eggs one at a time, mixing just until each one disappears into the batter. Overmixing at this stage incorporates too much air, which leads to puffed tops that crack as they cool. You want the batter smooth and thick, not fluffy.

Spoon or pour the filling into each liner until it reaches about three-quarters full. This gives the batter room to rise slightly without spilling over the edges. A small cookie scoop works beautifully here if you want consistent portions.

Slide the tin into a 325-degree oven and bake for 30 minutes. The centers should look barely set, with just a slight jiggle when you nudge the pan. They'll firm up as they cool. If you bake them until they look totally solid in the oven, they'll be overdone and grainy once chilled.

Let the cupcakes sit in the muffin tin on the counter until they reach room temperature.

Chill thoroughly. Transfer the cooled cupcakes to the fridge and let them chill for at least four hours, though overnight is even better. This is when the texture transforms from soft and custard-like to dense and sliceable.

Top before serving. Spoon a generous dollop of cherry pie filling onto each cupcake right before you plate them. If you top them too early, the juices from the cherries will seep into the cream cheese and make everything soggy.