24 foil cupcake holders
24 vanilla wafers
1 (16 oz.) cream cheese
3/4 c. sugar
2 eggs
1 tbsp. lemon juice
1 tsp. vanilla
1 can cherry pie filling

Set baking cups in muffin pans. Put a vanilla wafer in center of each cup. Beat cheese, sugar, eggs, lemon juice and vanilla until smooth. Fill cups 2/3 full with cream cheese mixture. Bake 15-20 minutes in 350 degree oven. Cool. Top with pie filling, cover and refrigerate. Freezes well. Takes 30 minutes to defrost at room temperature.