24 vanilla wafers
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
2 eggs
1 tbsp. lemon juice
1 tsp. vanilla extract
1 (22 oz.) can cherry pie filling
Whipped cream (opt.)

Place paper liners in 24 muffin cups; put 1 vanilla wafer in bottom of each. Combine cream cheese, sugar, eggs, lemon juice and vanilla. Beat until smooth and creamy. Fill muffin cups about 2/3 full. Bake at 350 degrees for 15 to 20 minutes. Cool thoroughly or refrigerate overnight. Just before serving spoon cherry pie filling on top of each cheesecake. If desired, top with whipped cream.