I am a big fan of cheesecake, as long as the baker doesn't sneak nuts into it. I can't eat either nuts or chocolate (don't feel sorry for me - that's another ten pounds I haven't gained). Chocolate is usually easy to spot, but nuts can be trickier, especially if they're hidden in the crust. This recipe skips the nut question entirely, since it uses a vanilla wafer as the crust of the petite cheesescake.
You can either use a regular cupcake pan and regular size vanilla wafers, or a tassie pan with mini vanilla wafers. The minis will cook much faster, so keep an eye on them!
INDIVIDUAL CHEESECAKES
Put 24 cup cake liners in cupcake pans or 48 mini cupcake liners in tassie pans. Place one vanilla wafer of the appropriate size in each cup. Put 1 TBS. of filling on each cookie, or 1 tsp. on each mini-cookie.
Filling: Mix 2 8-oz. packages cream cheese, softened, with 3/4 cup sugar, 2 eggs, 1 TBS. lemon juice and 1 tsp. vanilla. Beat until creamy, then put on cookies. Bake 10 minutes at 375 degrees (F) Cool, then place in an airtight contaner and freeze. Top each cake with a dab of cherry or blueberry pie filling or with 1/2 a maraschino cherry to serve. The original recipe suggests removing the papers before serving, but I think they make it ieasier to handle the cookie with getting sticky fingers.
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