Preheat oven to 375 F. Line 32 small muffin tins with foil baking cups. In a large bowl, combine the cream cheese, eggs, sugar, lemon rind and vanilla with an electic mixer. Blend well. Place one vanilla wafer in each muffin cup. Spoon about 1 Tbsp of cheese mixture on top of the vanilla wafers. Bake for 15 minutes, cool slightly. To serve, top each cheesecake with a Tbsp of cherry pie filling. Notes: Keep refrigerated. Freezes well without the pie filling. Substitute any other filling as well.