2 8 oz. soft cream cheese
3/4 c. sugar
2 eggs
1 tbsp. lemon juice
1 tsp. vanilla
24 vanilla wafers
24 muffin cup liners
21 oz can pie filling

Beat cream cheese, add sugar and eggs, lemon and vanilla, until light and fluffy. Line muffin pans with baking cups. Put one vanilla wafer on bottom of each cup. Fill cups 2/3 full.

Bake 350°F for 15 to 20 minutes. Top with pie filling. Chill.