2 (8 oz.) cream cheese, softened
3/4 c. sugar
2 eggs
1 tbsp. lemon juice

Mix all the above ingredients together, until light and fluffy.

1 box vanilla wafers
1 can (21 oz.) cherry pie filling

Place 1 vanilla wafer in the bottom of a cupcake holder. Fill 3/4 full with cheesecake filling. Repeat until all liners are full. Bake at 375 degrees until firm, about 20-25 minutes. After they have cooled top with a spoonful of cherry pie filling. Keep refrigerated.