Petite Cherry Cheesecake
2 (8 oz.) packages cream cheese, softened
3/4 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
1 large can cherry pie filling
Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper baking cups and place vanilla wafer in bottom of each cup. Fill cups 2/3
full with mixture. Bake 15 to 20 minutes or until set at 375 degrees F. Top each with 1 tablespoon cherry pie filling.