2 (8 oz. ea.) pkgs. cream cheese, softened
3/4 cup sugar
2 large eggs
1 tsp. vanilla
1/2 tsp. lemon juice
round vanilla wafer cookies (Nilla)
foil baking cups

TOPPING:

1 (20 oz.) can cherry pie filling (Comstock)

Preheat oven to 350°F

Beat cream cheeses with electric beater until well creamed. Beat in sugar, eggs, vanilla and lemon juice; beat until fluffy, 3 to 5 minutes.

Put 1 vanilla wafer in bottom of regular sized (labeled large) foil baking cups (flat side down). Pour batter into cups, filling 3/4 full. Place on baking sheet. Repeat.

Bake at 350°F for 25-30 minutes or until tops are slightly golden brown. Let stay in open oven for a while. Cool on wire rack. Refrigerate.

To serve, top each with pie filling.

Makes 18.