Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Combine all the ingredients for the crumb mixture and press into the bottom of nonstick mini muffin tins. Bake for 10 minutes and then cool to room temperature.

Mix all the ingredients for cheese filling, except for the pie filling, and spoon into muffin tins. Bake for about 15 minutes or until set. Cool and remove from pan, cutting around the edges if necessary.

Meanwhile, spoon cherry pie filling into a strainer. Use a spoon to gently discard as much of the “jelly” as possible, being careful not to break the cherries. Spoon about two to three cherries onto the center of each mini cheesecake. Serve chilled.