2 (8 oz.) pkgs. Philadelphia cream cheese
1 tbsp. lemon juice (real or reconstituted)
2 eggs
1 tsp. vanilla extract
3/4 c. sugar
1 (21 oz.) can Comstock pie filling (cherry or blueberry)
24 whole vanilla wafers
24 paper cupcake liners
Muffin tins

Beat cream cheese, lemon juice, eggs, vanilla, and sugar until smooth. Place paper cupcake liners in muffin tins (do not use foil liners - foil will burn the batter). Put a vanilla wafer in the bottom of each cup cake liner. Fill with batter 2/3 full. Bake 15 to 20 minutes at 375 degrees. Take them out before top of cheese cakes start turning brown. Remove cheese cakes from muffin tins and cool on cooling racks. Centers of cheese cakes will fall when cooling. Place about 1 tablespoon of pie filling in depression. Serve.

Hints: Use colored liners so cooked batter does not show through. Do not use white or yellow. Also, use liner colors that are the same color as filling you are using (pink for cherry, blue for blueberry).