Preheat your oven to 325°F (163°C) and line muffin pan with paper muffin cups.

Combine vanilla wafer crumbs with melted unsalted butter until moistened. Press into muffin cups.

Bake crusts for 5 to 7 minutes until lightly golden. Remove from oven to cool.

Beat cream cheese and granulated sugar together until smooth and creamy, about 2 to 3 minutes.

Add pure vanilla, whole egg, egg yolk, and sour cream, mixing until silky and lump-free.

Spoon cheesecake filling into each pre-baked crust, filling nearly to the top.

Bake for 20 to 25 minutes until centers are set but slightly jiggly. Cool on wire rack.

Chill for at least 2 hours before serving to firm up and develop flavors.

Top each cheesecake with cherry pie filling before serving.