In a large bowl, cream the cheese, sugar and eggs until smooth. Add lemon juice and vanilla. Set aside. Put one wafer each into 36 cupcake liners. Fill cups 3/4 full of cream cheese mixture. Bake at 350 degrees F for 15-20 minutes. When cooled, spoon pie filling or
fresh fruit onto each cheesecake.

Contributor note: Foil cupcake liners work best.
Topping option: Sprinkle hot cheese cakes with chocolate chips as soon as they come out of the
oven. Don't spread the melted chips, just let them set so they slightly sink into the cheesecake instead of rolling off.
Freezer Option: Completely cool cheesecakes, then place into an airtight container and freeze for up to 3 months. Thaw for 30 minutes to 1 hour and top with fresh fruit or prepared pie
filling before serving.