Super Easy Mini Cheesecakes

From the Recipe Shoebox. 

The ingredients:
2 pkg. (8-ounces each) cream cheese, softened
2 eggs
3/4 cup sugar
1 Tbs. lemon juice (optional)
12 vanilla wafers
paper cupcake liners
your favorite pie filling (or for turtle cheesecake variety:   pecan halves, chocolate syrup, and caramel ice cream topping)

Beat the cream cheese until smooth.  Add the sugar, eggs, and lemon juice to the cream cheese and beat until creamy.  Place one vanilla wafer in the bottom of each cupcake paper in a muffin pan.  Spoon the cream cheese mixture over the top of cookies about 3/4 full.  Makes 12 mini cheesecakes.  Bake at 350 degrees for 20-25 minutes.  Cool* and top with about a tablespoonful of pie filling. 

*NOTE:  The centers of the mini cheesecakes will sink as they cool, which makes a perfect little indentation to hold the pie filling in place. 

TURTLE CHEESECAKE VARIETY:  Instead of topping with pie filling, add a pecan half,  a drizzle of caramel, and a drizzle of chocolate syrup!  YUM! 

Store in an airtight container in the fridge.