2 (8 oz.) pkgs. cream cheese, softened
2 eggs
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla
1 tsp. lemon juice (opt.)
1/4 tsp. salt
25 vanilla wafers
1 (21 oz.) can cherry pie filling
1-2 tbsp. almond flavored liqueur (opt.)

In a mixer bowl or food processor, beat cream cheese until fluffy. Beat in eggs, milk, vanilla, lemon juice and salt. Insert 24 cupcake liners into muffin pans, then place a vanilla wafer, flat side down, on bottom of each liner. Fill cups 2/3 full with batter.

Bake at 350 degrees for 15 to 20 minutes or until filling is puffed and set. Filling settles back to original volume when cool. Top with cherry pie filling flavored with liqueur (optional); chill before serving. Keep leftovers refrigerated. Yield: 2 dozen mini cheesecakes.