2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 (14 ounce) can cherry pie filling
Roll cream cheese and sugar into 4 balls; flatten slightly. Beat together egg and vanilla. . Roll chilled mixture 3 inches in diameter into a circle. Cut into 1 inch by 1-inch squares. Place 1 circle of cream cheese mixture on edge of each glass (do not cut corners). Garnish with cherry and drizzle remaining cream cheese over each flower.
Place cheesecake in refrigerator approximately 1 hour.