8 ounces cream cheese, softened
2 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon lemon juice (optional)
1/4 teaspoon salt
24 vanilla wafers
1 (21 ounce) can cherry pie filling
2 tablespoons almond flavor liqueur

In a bowl beat cream cheese until fluffy. Add eggs, milk, vanilla extract, lemon juice and salt, beating until well combined.

Insert 24 cupcake liners into a muffin pan. Place one vanilla wafer, flat side down, on bottom of each liner. Divide mixture into 24 portions, filling each cup 2/3 full with batter. Bake at 350 degrees F for 15 to 20 minutes or until filling is puffed and set. Filling will settle to original volume when cool.

Top with cherry pie filling flavored with liqueur; chill before serving. Must be refrigerated.