2. Recipe can be doubled.

3. Cheese cakes can be frozen.

4. topping should not be put on until cakes are thawed. 3/4 c. sugar 2 eggs 1 tsp. lemon juice

Cream the cheese with mixer until soft. Add remaining ingredients. Beat exactly 5 minutes.

Place small paper baking cups in mini cupcake tins. Place one vanilla wafer, flat side down, in each paper. Fill 3/4 with cheese mixture. Bake 15 to 18 minutes at 350 degrees in preheated oven. Top with cherry or blueberry pie filling. Yields: 36 cakes.