24 paper muffin - cups
1 c. sugar
3 (8 oz.) pkg. cream cheese, softened
4 eggs
2 tsp. lemon juice
1 pkg. vanilla or chocolate wafers
1 can cherry pie filling

Preheat oven to 350 degrees. Mix sugar, cream cheese, eggs and lemon juice until smooth. Line cupcake pans with papers. Place one wafer in bottom of each. Spoon on cream cheese mixture filling the cups 3/4 full. Bake for 18 to 20 minutes. Cool. Cupcakes will sink in the middle while cooking. Spoon pie filling on each cupcake and refrigerate at least 1 hour. These may be topped with a whipped topping if desired.