2 (8 oz. each) cream cheese, softened
3/4 c. sugar
2 eggs
1 tbsp. lemon juice
1 tsp. vanilla
24 vanilla wafers
1 (21 oz.) can cherry pie filling
24 paper baking cups

Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin tins with paper baking cups. Place one vanilla wafer in bottom of each cup. Fill cups 1/2 full with cream cheese mixture. Bake at 375 degrees for 15-20 minutes or until set. Cool and top with 1 tablespoon pie filling. Chill. Remove baking cups before serving.