This has to be the easiest and fastest cheesecakes you can make. I taught my 9 year old Granddaughter to make them, it is that easy. I just one day experimented and thought I was inventing something special to find that it is almost identical to the Keebler cheesecakes recipe. I just use different extracts if I choose to change the taste each time I make them. You can also use more or less of each ingredient to get more or less of the cheesecakes. I made it with the amounts I listed and got about 24 out of the recipe. Depends on how full you make each one. Enjoy, my family does
1.Line muffin tin with cupcake liners. It is easier with the foil liners, they come out of the liners easier when ready to eat, but I use the paper ones as well, and have no trouble at all. Place 1 vanilla wafer in each liner.
2.Mix cream cheese, vanilla, and sugar with an electric mixer on medium speed until well blended.
3.Add eggs, and mix well. Pour over wafers, filling the cupcake papers 3/4 full.
4.Bake for 25 minutes at 325 degrees F. Remove from pan when cool. Put a spoonful of desired pie fruit filling on top of each cheesecake. Chill.
I also use different extracts, I prefer vanilla extract, so I use all vanilla where it calls for vanilla and almond. But, I have made with almond and vanilla together, it is good. But, I also use different flavored extracts, depending on what fruit or filling I put on top of the cheesecakes when I make them. I also put a dollop of whipped cream on top of each when serving them.