2 (8 oz.) pkgs. cream cheese, room temperature
2 eggs, room temperature
3/4 c. sugar
1/2 tsp. vanilla
24 vanilla wafers
Cherry, blueberry, or pineapple instant pie filling (canned)
1 tbsp. lemon juice

Whip the first 4 ingredients into a smooth creamy mixture, adding eggs and vanilla last. Place a pleated paper cupcake liner into each hole of a muffin tin. Then drop 1 vanilla wafer in each. Spoon cheesecake mixture into each liner 3/4 full (the cookie makes the crust). Bake for 2 to 15 minutes at 375 degrees or until tops of cheesecakes "craze" (crack). Remove and cool, then top with instant pie filling. Refrigerate.