| | Directions | | Soften cream cheese slightly and mix all ingredients together, except crushed cookies. Place mini muffin cups in tins, cover bottom of muffin papers with crumbs, add cream cheese mixture, fill nearly to top of muffin papers. Fill a cookie sheet or large baking pan with water, set your muffin tin in pan of water. (BE SURE NOT TO SPLASH WATER IN CHEESECAKES). Bake at 375° for approx. 25 to 30 minutes. They may start to crack, if so, they are done--if not, then you need to check them with a cake tester. If it comes out clean, they are done. (The water keeps the crust from burning.) |
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| Ingredients | | - |  | 2 packages cream cream (8 ounce pkg) |
| - | | 2 Eggs |
| - | | 1 teaspoon vanilla |
| - | | 1 cup Sugar |
| - | | 2 cups crushed vanilla wafer cookies |
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