Mini Cherry Cheesecakes

From the Kraft website

• 1 cup graham cracker crumbs
• 3/4 cup plus 2 Tbsp. sugar, divided
• 3 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 3 eggs 
• 1 can cherry pie filling
• Preheat oven to 325 degrees. Line 18 muffin cups with cupcake liners. Mix graham cracker crumbs, 2 T sugar and 3 T melted butter. Divide mixture into lined muffin tin. Press down to compact crust - I use a 1/4 c measuring cup to do this. 
• Mix remaining ingredients and divide between 18 cups. Bake about 25-30 minutes until puffy. Let cool and then refrigerate for 2 hours. Fill with cherry pie filing.