Petite Cherry Cheesecakes

Directions

1. 1
   Soften cream cheese in 1-quart mixing bowl on Medium for 1 minute.
2. 2
   Beat in sugar, egg, lemon juice and vanilla until light and fluffy.
3. 3
   Line a micro-muffin pan (or 6 custard cups) with paper liners.
4. 4
   Place a vanilla wafer in bottom of each liner and fill 3/4 full with cream cheese mixture.
5. 5
   Cook 6 cheesecake cups on Medium for 2 minutes or until nearly set, rotating dish once. Top each with 2 tablespoons of pie filling.
6. 6
   Chill.
7. 7
   May be individually frozen.