1. Prepare the Oven and Muffin Tin: Setting the Stage for Baking

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Line Muffin Tin: Line a standard 12-cup or mini muffin tin with paper liners. This recipe is written for a standard muffin tin, so you will have extra batter. Alternatively you can use a mini muffin tin.

2. Make the Graham Cracker Crust: A Buttery Base

1. Combine Crumbs and Butter: In a medium bowl, combine the crushed graham crackers and melted butter.
2. Mix Well: Mix the ingredients together with a fork until the crumbs are evenly moistened and the mixture resembles wet sand.

3. Press Crust into Liners: Forming a Solid Foundation

1. Divide Mixture: Divide the graham cracker mixture evenly among the lined muffin cups.
2. Press Firmly: Use your fingers, the back of a spoon, or a small, flat-bottomed glass or tamper to press the crumb mixture firmly into the bottom of each liner, forming a compact crust.

4. Make the Cheesecake Filling: Creamy, Tangy, and Smooth

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer (handheld or stand mixer) on medium speed until it’s smooth and creamy, about 2 minutes.
2. Add Sugar and Salt: Gradually add the granulated sugar and a pinch of salt to the cream cheese. Continue beating until well combined and the mixture is light and fluffy.
3. Incorporate Lemon Juice and Vanilla: Add the lemon juice and vanilla extract to the cream cheese mixture. Beat on low speed until just combined.
4. Add Eggs: Add the eggs one at a time, beating on low speed until just combined after each addition. Scrape down the sides of the bowl as needed.
   • Tip: Do not overmix the batter once the eggs are added, as this can cause the cheesecake to crack during baking.

5. Assemble the Mini Cheesecakes: Building the Layers

1. Spoon Filling: Spoon the cheesecake filling evenly over the prepared graham cracker crusts in the muffin liners. Fill each liner almost to the top, leaving a little bit of space for expansion during baking.

6. Bake to Perfection: Achieving a Set and Creamy Texture

1. Bake: Place the muffin tin in the preheated oven.
2. Baking Time: Bake for 15-18 minutes.
   • Check for Doneness: The mini cheesecakes are done when the edges are set and the centers are still slightly jiggly. A toothpick inserted near the edge should come out clean.

7. Cool and Chill: Setting the Cheesecakes

1. Cool to Room Temperature: Remove the muffin tin from the oven and let the mini cheesecakes cool completely in the pan at room temperature.
2. Chill: Once cooled, cover the muffin tin with plastic wrap and refrigerate for at least 2 hours, or preferably longer, to allow the cheesecakes to fully set.

8. Top and Serve: The Finishing Touch

1. Add Cherry Pie Filling: Just before serving, spoon the cherry pie filling over the top of each chilled mini cheesecake.
2. Serve: Serve the Mini Cherry Cheesecakes chilled and enjoy!