Cherry Cheesecake Muffins, by Joanne Fluke
2 8-oz packages softened cream cheese
3/4 cup sugar
1 tbsp lemon juice
1 tsp vanilla
24 vanilla wafer cookies
24 cupcake liners
1 can cherry pie filling, chilled
Line two muffin pans with cupcake liners. Put one vanilla wafer cookie in the bottom of each cupcake paper, flat side down.
Mix the cream cheese with the sugar until blended. Add the eggs one at a time, beating after each addition. Then mix in the lemon juice and vanilla, and beat until light and fluffy. Spoon the batter into the muffin tin. Bake at 350 for 15-20 minutes. Cool on wire racks. Place three cherries on each cheesecake and divide the juice equally among them. Refrigerate for 4 hours before serving.