2 pkg. (8 oz. each) cream cheese, softened
2 eggs
3/4 c. sugar
1 tbsp. vanilla
1 tbsp. lemon juice
1 box Nabisco Vanilla Wafers
1 pkg. laminated paper cupcake holders (silver coated cupcake holders)
1 can cherry pie filling

Place cupcake papers in cupcake tin and add one vanilla wafer to each cup. Mix the cream cheese, eggs, sugar, vanilla and lemon juice with mixer. The batter will be lumpy. Pour the batter into cupcake liners (3/4 full).

Bake at 350°F for 15-20 minutes. Do NOT overbake!

Immediately cool in refrigerator for 15 minutes. The center of the cupcake will fall. Then add 2-3 cherries from the can of pie filling into the center of each cupcake. Chill overnight before serving.

Makes 18 cupcakes.