Mini Cheesecakes

2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
24 vanilla wafers (Nilla or store brand)
whipped cream and fruit topping or pie filling

Preheat oven to 350 degrees F.

Spray a 24 count mini muffin pan very well with Pam. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 15 minutes. Allow tarts to cool completely. Serve with our favorite, homemade jam on top, or pie filling of your choice.

You can also make these larger by using a regular 12 count muffin tin. Use cupcake liners, spray well, and place one cookie in each cup. Divide batter between 12 cups. Bake for 20 minutes. This is also very good, but the mini cheescakes are the perfect size for a party.

Key lime cheesecakes: Add 2 TB lime juice to batter. Use key lime cookies in place of vanilla wafers. I've seen these at Target.

Recipe courtesy of Paula Dean's Home Cooking