2 (8 oz.) pkgs. cream cheese, room temp.
3/4 c. sugar
2 eggs
1 tbsp. lemon juice
1 tsp. vanilla
24 vanilla wafers
1 (21 oz.) can pie filling - cherry, lemon, pineapple, etc.

Beat cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper liners and place 1 wafer in bottom of each one. Fill 1/2 to 2/3 full. Bake at 350 degrees for 15 to 20 minutes or until set. Chill and add topping. Makes 24.

Watch carefully - DO NOT overbake, they'll puff up while baking and drop down a little while cooling.