Preheat oven to 375 degrees. Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup. Fill the cups 2/3 full of cream cheese mixture. Bake for 15 to 20 minutes or until set. Microwave for at least 4 minutes, 45 seconds at a time, at half power. Make sure the cheesecake does not bubble over the sides of the ramekin. Chill in the freezer for at least 30 minutes, until completely cool to the touch. Cool on the wire rack for another 30 minutes. To remove the cheesecake from the springform pan, unlock the clasp on the sides. Open the pan as wide as possible and carefully lift the sides off the cheesecake. Cool the cheesecake completely on the rack. Cover with plastic wrap and chill at least 4 hours before serving. Bake mini cheesecakes until set, about 20-22 minutes. Remove pan from oven. Let cheesecakes cool in pan. Then place pan in refrigerator to cool completely for 2 hours. 5) When ready to serve, place on platter. Place a dollop of cherry pie filling on top of each cheesecake. Store leftover cheesecake cups in the refrigerator for up to four days. Blending cream cheese and sugar. Adding egg, vanilla, heavy creamy, and salt. Add the cream cheese and sugar into a mixing bowl or food processor. Blend until creamy. You will need to scrape the edges of the bowl to ensure even blending. Add the egg, salt, heavy cream, and vanilla and blend until creamy. 1. Preheat oven to 350 degrees. 2. Line mini muffin pan with mini muffin cups. 3. Combine graham cracker crumbs, sugar, and melted butter. 4. Add 1 tsp crumb mix to each cup. Flavor with the lemon juice and vanilla. Add in the egg last and mix until the batter is silky smooth. Spoon the cheesecake batter over the mini graham cracker crusts and bake until puffed and not jiggly. Turn off the oven, leave the oven door open a crack, and let the cheesecakes sit in the warm oven for 30 minutes. Make the crust. Add the cookie crumbs to the melted butter and stir to combine. Pat the mixture into the bottom of the prepared pan, pushing the crust up around the edges of the pan, about 1/2″. Bake the crust in the oven for 10-12 minutes, then remove it while you prepare the cheesecake filling. Prepare the filling. Combine the graham cracker crumbs and sugar in a large bowl and mix well. Put in the butter, and mix thoroughly. Spread the mixture evenly among the 12 liners, then firmly press it down to form a crust. Cook for 5 minutes at 325 degrees Fahrenheit, or until golden. Put aside after taking out of the oven. Bake cheesecake according to recipe instructions. Remove from oven, then let cheesecake cool in the roasting pan for 45 minutes. Transfer to a wire rack and cool until barely warm, about 2 ½ to 3 hours longer. Run a knife around the inside edge of the springform pan about once per hour to loosen the cake. Ulnqc.