Mini Cheddar Cheesecakes

8 vanilla wafers
6 ounces cream cheese, softened
1/3 cup sharp Cheddar pasteurized
    process cheese spread
2 eggs
1/2 cup granulated sugar
1 teaspoon lemon juice
1 (20 ounce) can blueberry or cherry pie filling

Heat oven to 350 degrees F. Line 8 (2 1/2-inch) cupcake pans or muffin tins with paper liners. Place one vanilla wafer in the bottom of each.

In a medium bowl, with electric mixer at medium speed, beat together cream cheese and Cheddar cheese for 2 minutes. Add eggs, sugar and lemon juice; beat an additional 3 minutes (mixture will not be smooth).

Fill each cupcake liner with 1/4 cup cheesecake mixture. Bake for 30 minutes; place on wire rack to cool completely. Top each cheesecake with a little blueberry or cherry pie filling; refrigerate additional pie filling for later use.