Preheat oven to 375. In a large bowl, beat cream cheese and sugar. Then mix in eggs, one at a time, lemon juice, and vanilla.
Fill a muffin pan with cupcake liners and place two vanilla wafers at the bottom of each one. Alternatively you can use a silicone muffin pan if you prefer no liners. But if using a metal pan, you'll need liners or they'll get stuck.
Divide batter between 12 liners, filling each cup up to about 1/4 inch from the top. Bake for 15-18 minutes or until a toothpick comes out clean.
Remove from oven and let them cool completely. Before you place your toppings on, chill in the fridge for at least 30 minutes, or until firm. Add your favorite toppings before serving.
You can make a graham cracker crust (1/2 the recipe will be fine) and press about 1/4" into the bottom of a silicone muffin pan.
You could also use an OREO as the base and add crushed OREOS to the top