Instructions: Place 1 wafer in bottom of each of 12 (2 1/2-inch) paper-lined muffin-pan cups; set aside. In large bowl, with electric mixer at medium speed, beat cream cheese, sugar and eggs until light and fluffy. Spoon filling into each cup, filling about 2/3 full. Bake at 350 F for 30 minutes. Turn off oven; open door slightly. Let cool in oven for 30 minutes. Remove from oven; cool completely. Top with pie filling. Chill at least 1 hour.

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