Cheesecakes in a Jar

12 ounces cream cheese (1 1/2 blocks)
1 can (14 ounces) sweetened condensed milk
2 tablespoons fresh lemon juice
1 teaspoon vanilla
1 sleeve (9 to 10 whole crackers) graham crackers, or about 1 1/2 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter, melted
1 to 2 cans of your favorite pie filling
8 ounce canning jars

Using an electric mixer, beat the cream cheese until fully smooth. While still mixing, slowly pour in the condensed milk. Blend until well incorporated. Continue mixing and add the lemon juice and vanilla. Mix together graham cracker crumbs, butter and sugar. Spoon a few tablespoons of the crumb mixture into the bottom of jars or small pretty glasses. Press the crumbs down a bit. Next, spoon as a resultme of the cheesecake mixture on top. Finally spoon as a resultme pie filling on top. Screw on lids of the jars or cover with plastic wrap. The cheesecakes can be made up to 2 days in advance and kept in the refrigerator.