24 vanilla wafers
2 (8 oz.) pkg. cream cheese, softened
1 can sweetened condensed milk
3 eggs, separated
1/4 c. lemon juice
1/4 tsp. salt
1 can Comstock blueberry topping

Preheat oven to 275 degrees. Place paper liners in muffin tins; place 1 vanilla wafer in each section and set aside.

In large bowl, beat cream cheese until fluffy; add sweetened condensed milk and egg yolks, beating until smooth. Stir in lemon juice; set aside.

Beat egg whites with salt to soft peaks; fold into sweetened condensed milk mixture and turn into prepared muffin tins, filling each to 1/4 inch from top of paper liner. Bake 20-25 minutes or until cheesecakes spring back when lightly touched. Cool in muffin tins. Remove; chill. Top each cake with blueberry topping before serving. Refrigerate leftovers.