|Mini Cheesecakes are ready to party.|
from Just a Matter of Thyme
1. Divide 16 foil cupcake liners among 2 muffin tins. Place a vanilla wafer cookie in the bottom of each liner.
2. Blend 16 ounces softened cream cheese and 3/4 cup sugar together in a large bowl. Add
2 room-temperature eggs, 1 Tablespoon lemon juice, and 1 teaspoon vanilla, and beat until smooth.
Divide mixture evenly among the cupcake liners.
3. Bake, 1 tin at a time, at 350°F for 15 to 18 minutes, until just set, rotating tin half-way through baking time. Cool in tin on a wire rack. Top each cheesecake with cherry pie filling and store in the refrigerator.