1. Preheat oven to 350°F. Place foil or paper liners in 24 (2-1/2-inch) muffin cups.
2. For crust, combine cake mix and melted margarine in large bowl. Beat at low speed with electric mixer for 1 minute. (Mixture will be crumbly.) Divide mixture evenly among muffin cups. Level, but do not press.
3. For cheese filling, combine cream cheese, eggs, 3/4 cup sugar and vanilla extract in medium bowl. Beat at medium speed with electric mixer until smooth. Spoon evenly into muffin cups. Bake at 350°F for 20 minutes or until set.
4. For topping, combine sour cream and 1/4 cup sugar in small bowl. Spoon evenly over cheesecakes. Return to oven for 5 minutes. Cool completely. Garnish each cheesecake with cherry pie filling, if desired. Refrigerate until ready to serve.
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