1. Slice each Twinkie in half and then into thirds so each Twinkie yields 6 "crusts
2. Place one "crust" in the bottom of each mini-muffin tin lined with mini-cupcake liners
3. Beat together cream cheese, sugar and sour cream.
4. Spoon 1-2 Tblsp on top of each Twinkie "crust"
5. Dollop with spoonful of cherry pie filling
6. Refrigerate several hours or overnight