Preheat oven to 350°F.

Add the crushed graham crackers and melted butter to a medium mixing bowl and mix well.

Line a cupcake pan with paper liners then add 2 Tablespoons of the crumbs to each. Press well into the bottom, I used a small glass to help do this evenly.

In the bowl of your mixer, add the softened cream cheese, sugar, salt, lemon juice, vanilla and eggs.

Mix on low until combined.

Spoon over the crumbs in the liners. Fill almost to the top (they don’t rise too much).

Bake in the oven for 15-18 minutes.

Remove and allow to cool to room temperature, then place in the refrigerator to set for 2 hours.

Spoon the cherry pie filling over the top of each mini cheesecake for serving.