2 (8 oz.) pkgs. Philadelphia cream cheese
2 eggs
3/4 c. sugar
1 tbsp. lemon juice
1 tsp. vanilla
1 can cherry pie filling
48 baking cups (1 1/2")
1 pkg. vanilla wafers

Cream the cream cheese and sugar thoroughly, then add the eggs, lemon juice and vanilla. Beat until creamy. Put a vanilla wafer in each cup with the float side up. Fill the cup 3/4 full with the cheese mixture.

Preheat oven to 375 degrees. Bake the filled cups on a cookie sheet for 15 minutes. Remove from the oven and put a cherry in the middle of each cup. Refrigerate for a few hours before serving.

NOTE: This recipe can also be used for a pie. Just add the mixture to a crumb shell and bake at 375 degrees for 30 minutes.