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12 vanilla wafer cookies
1/2 cup sugar
2 (8-ounce) packages cream cheese, softened
2 large Land O Lakes® Eggs
1 teaspoon vanilla
1 cup sour cream
2 tablespoons sugar
Chocolate curls, if desired
Cut-up fruit, if desired
Powdered sugar, if desired
Heat oven to 325°F. Line muffin pan with foil cupcake liners; place 1 cookie in each liner.
Combine 1/2 cup sugar, cream cheese, eggs and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Spoon cream cheese mixture over each cookie, filling cups 3/4 full. Bake 30 minutes.
Combine sour cream, 2 tablespoons sugar and vanilla in bowl; mix well. Spoon about 1 tablespoon sour cream mixture onto each hot, partially baked cheesecake. Continue baking 8-10 minutes or until set. Cool. Remove from pan. Cover; refrigerate 1-2 hours or until firm.
Garnish each cheesecake as desired. Store in refrigerator.