1 lb. cream cheese, softened at room temperature for 30 min.
3/4 c. sugar
1 tbsp. lemon juice
2 eggs
1 tsp. vanilla
36 vanilla wafers
1 can pie filling (cherry, blueberry or pineapple)

Combine cream cheese, sugar, lemon juice, eggs and vanilla in large mixing bowl. Beat at high speed with hand mixer for 5 minutes. Line small 1 1/2 inch diameter cupcake pans with paper liners. Place 1 vanilla wafer in each liner. Pour about 1 tablespoon cheesecake mixture in each cup.

Bake in preheated at 350 degrees about 15 minutes or until thin cracks appear on top of each cake. Remove from oven and cool. They will appear to fall. Drop 1 teaspoon filling on top of each cheesecake. Makes 36.