Blueberry Tarts

I don't love cheesecake.
I know, right?
I mean, sure, sometimes I get a bite of one that's pretty dang tasty, but that's about it.

Today Paula Deen said she was making "blueberry tarts" and I squeaked. Until she did it.  These were Sandra Lee at her finest for sure.  Cream cheese, sugar, eggs, Nilla wafers and canned pie filling?  Squick.  Those are nothing more than poor man's cheesecake in cupcake liners, you can't fool me.

Until I started reading the customer reviews (5 stars with 202 reviews?!). . . hmph.  Seems like maybe these are worth a shot. . .

Cream Cheese Tarts
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21-ounce) can blueberry filling, or other pie filling

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.