Preheat oven to 350 degrees F (175 degrees C).

Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.

In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.

Fill each baking cup 2/3 full with cream cheese mixture.

Bake in preheated oven for 15 to 17 minutes or longer if needed. Mine took about 25 minutes with my oven. Cool on a rack. Top with fruit pie filling.

Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.