1. Preheat oven to 350˚F. Line muffin pan with 12 paper baking cups. Place 1 vanilla wafer in each.
2. Beat cream cheese, sugar and corn starch with an electric mixer until well mixed. Add egg and blend well. Add corn syrup, lemon juice and vanilla. Beat 1 minute.
3. Pour filling into paper baking cups, dividing evenly. Bake for 20 minutes, until just set.
4. Chill for 1 hour. Top with fresh fruit, jam, pie filling OR chocolate curls as desired.