Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 24 \N | Vanilla wafers |
| 16 ounces | Cream cheese; softened |
| ¾ cup | Sugar, granulated |
| 2 \N | Egg |
| 1 tablespoon | Lemon juice |
| 1 teaspoon | Vanilla extract |
| 16 ounces | Cherry pie filling |
| \N \N | Whipped cream; (opt) |
| \N \N | -- Dixie Turner, 1978 |
| \N \N | Austin, TX |
Place paper liners in 24 muffin cups, and a vanilla wafer in the bottom of each. Combine cheese, sugar, eggs, lemon juice and vanilla, and beat until smooth. Pour each cup about two-thirds full.
Bake in a 350 F. oven for 15 to 20 minutes; cool. Refrigerate overnight.
Next day, spoon pie filling on top of each cake, and top with whipped cream if desired.