Easy Mini Cheesecakes

I’m sure lots of people have made this recipe or a similar one, but I hadn’t until I saw this one from "Land O Lakes Best Loved Recipes".  The only problem I had was the size of the vanilla wafers…were they big enough to fill the bottom of a muffin cup at one time?  They aren’t now – at least not the famous brand.  I actually checked the box to make sure I hadn’t purchased some kind of mini wafers.  However, even though they didn’t completely cover the bottom of the cupcake liner, they worked, and the cheesecakes were delicious!  Don’t overbake – they will set up after removal from the oven.                       

Easy Mini Cheesecakes

  12        Vanilla Wafers

                    Filling

     ½     cup  Sugar

  16       ounces  Cream Cheese -- softened

  2         large  Eggs

  1         teaspoon  Vanilla Extract

                    Topping

  1         cup  Sour Cream

  2         tablespoons  Sugar

  1         teaspoon  Vanilla Extract

                    Garnish

             Chocolate Curls

             Fruit

             Powdered Sugar

Heat oven to 325°.  Line regular muffin pan with foil cupcake liners; place one cookie in each liner.

Filling:  In a larger mixer bowl, combine sugar, cream cheese, eggs and vanilla extract.  Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes).  Pour over each cookie, filling cup 3/4 full.  Bake for 30 minutes.

Topping:  Meanwhile, in small bowl stir together sour cream, sugar, and vanilla extract.  Spoon 1 tablespoon sour cream mixture onto each hot cheesecake.  Continue baking 8-10 minutes or until set.  Cool; remove from pan.  Cover; refrigerate until firm, (1-2 hours).

To serve, garnish with chocolate curls or fruit and powdered sugar.

Makes 12 cakes

Per Serving: 256 Calories; 19g Fat (66.7% calories from fat); 5g Protein; 17g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 152mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.