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2 tablespoons lemon juice
1 (21 ounce) can cherry pie filling
2 (8 ounce) packages cream cheese, softened
12 vanilla wafers
2/3 cup white sugar
Preheat oven to 350 degrees F (175 degrees C).
Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
Fill each baking cup 2/3 full with cream cheese mixture.
Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.