First, preheat your oven to 350 degrees.
Next, line 2 cupcake pans (12) with cupcake liners and place 1 reduced fat vanilla wafer on the bottom of each cupcake liner. (these will be your crust!)
Then beat cream cheese, vanilla, sugar, and eggs until smooth. Add in your yogurt, flour, lemon juice, and lemon zest and mix well, but don't overmix!
Pour mix into cupcake liners about 1/2 way full.
Bake for 25 minuets, and let cool to room temperature. After the cheesecakes have cooled, stick them in the fridge for a few hours.
Top with your topping of choice. (We were going to use Strawberries but my daughter decided she was SO hungry while waiting, that she had to eat them all. ) and serve!