Preheat the oven to 325ºF. Place paper liners in a standard muffin pan. Place a vanilla wafer cookie (or Oreo cookie) in the bottom of each liner.
Make the cheesecakes:
In a medium bowl, mix the cream cheese until creamy and smooth.
Add in the sugar and vanilla. Mix well, scraping the bowl as needed.
Add in the room temperature eggs and mix on low speed just until combined.
Using an ice cream or cookie dough scoop, divide the cheesecake batter evenly between the 12 cups. Tap the pan on the cupboard several times to release any air bubbles.
Bake for 22-24 minutes. Do not over bake. The tops should not be brown at all.
Allow the cheesecakes to cool in the pan until they are room temperature, then remove them from the pan.
Chill the cheesecakes in an airtight container for at least 4 hours, but preferably overnight.
Top with your favorite syrups, pie fillings, fruits or whipped cream.
Serve cold. The cheesecakes freeze well, too!
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 12 cheesecakes, with 1 serving being 1 cheesecake (no toppings). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**