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Mini Cheesecake Cupcakes

Smaller-sized paper muffin cups
1 package vanilla wafers
1 cup sugar
3 8-ounce packages of cream cheese, softened
4 eggs
2 tablespoons lemon juice

Cherry pie filling or blueberry or raspberry

Preheat oven to 350 degrees.

Mix sugar, cheese, eggs and lemon juice until smooth. Place muffin
papers in smaller-sized muffin tins and place one vanilla wafer in
the bottom of each (they may need to be trimmed a bit - depending
upon the size of the muffin tin). Spoon cheese mixture over wafers
to fill cups 3/4 full. Bake in preheated oven for 18 to 20 minutes.
Cool.

Cupcakes will sink in the middle while cooling. Spoon pie filling
on each cupcake and refrigerate at least one hour. As an alternative
to tinned pie filling - you can make your own sauce or use whipped
cream.

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