Crust Ingredients:
12 vanilla wafer cookies

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

Garnish Ingredients:
Chocolate curls, if desired
Cut-up fruit, if desired
Powdered sugar, if desired

1. Heat oven to 325°F. Line muffin pan with foil cupcake liners; place 1 cookie in each liner.
2. Combine 1/2 cup sugar, cream cheese, eggs and vanilla in large mixer bowl. Beat at medium speed, s****ing bowl often, until creamy (2 to 3 minutes). Spoon cream cheese mixture over each cookie, filling cups 3/4 full. Bake for 30 minutes.
3. Meanwhile, 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).
4. To serve, garnish each cheesecake as desired.

Makes 12 mini-cheesecakes.