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 to 20 minutes in 350 degree oven. Cool. Top with pie filling, cover and refrigerate. Freezes well. Takes 30 minutes to defrost at room temperature.