Easy Mini-Cheesecakes

Making great-tasting, baked cheesecake—mini or not—doesn't get much easier than this recipe.

Recipe Ingredients:

Crust:
12 vanilla wafer cookies

Filling:
1/2 cup granulated sugar
2 (8-ounce) packages cream cheese, softened
2 large eggs
1 teaspoon vanilla extract

Topping:
1 cup sour cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Optional Garnishes:
Chocolate curls
Cut-up fruit
Powdered sugar for dusting

Cooking Directions:

1. Preheat oven to 325°F (160°C).
2. For Crust: Line muffin pan with foil cupcake liners; place 1 cookie in each liner.
3. For Filling: Combine 1/2 cup sugar, cream cheese, eggs and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Spoon cream cheese mixture over each cookie, filling cups 3/4 full. Bake for 30 minutes.
4. For Topping: Stir together sour cream, 2 tablespoons sugar and vanilla in small bowl. Spoon about 1 tablespoon sour cream mixture onto each hot, partially baked cheesecake. Continue baking for 8 to 10 minutes or until set. Cool. Remove from pan. Cover; refrigerate until firm (1 to 2 hours).
5. To serve, garnish each cheesecake as desired.

Makes 12 mini-cheesecakes.

Nutritional Information Per Serving (1/12 of recipe): Calories: 250, Fat: 17 g, Cholesterol: 85 mg, Sodium: 150 mg, Carbohydrates: 20 g, Dietary Fiber: 0 g, Protein: 5 g.