2 (8 oz.) pkg. Philadelphia cream cheese
3/4 c. sugar
1 tbsp. lemon juice
1 tsp. vanilla
2 eggs (beaten)
Vanilla wafers
Cupcake papers (use tin holders)
1 can pie filling (cherry, strawberry, or blueberry)

Soften cream cheese at room temperature. Add sugar and mix. Add eggs, vanilla and lemon juice, mix well. Put a vanilla wafer in bottom of each cupcake paper. Fill 2/3 full with cheese mixture and bake 15 minutes at 350 degrees. Cool and put pie filling (about 1 teaspoon) on top of each one. Refrigerate. Yields about 20.