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MINI CHERRY CHEESECAKES 
24 foil cupcake holders
36 vanilla wafers, in crumbs
3 tbsp. melted butter
2 (8 oz.) pkgs. cream cheese, soft
3/4 c. sugar
2 eggs
1 tbsp. lemon juice
Cherry pie filling

Place foil holders on a cookie sheet. Mix vanilla wafer crumbs and melted butter. Fill bottom of holders with crumb mixture and press down.

Beat the cream cheese, sugar, eggs, and lemon juice until creamy and fluffy.

Fill holders 2/3 full with the creamy mixture. Bake in 350 degree oven for 15 to 20 minutes. Cool and top with cherry pie filling. Cover and refrigerate. Can be frozen. When ready to serve, defrost at room temperature for about 30 minutes.

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