24 vanilla wafers
3 (8 oz) cream cheese, softened
1 c. sugar
1/4 tsp. nutmeg
1 tsp. vanilla
3 eggs
3 kiwi fruit, peeled, sliced OR
Cherry pie filling
1/2 c. apricot preserves

Heat oven to 325 degrees. Line 24 muffin tins with paper or foil baking cups. Place 1 vanilla wafer in bottom of each cup. In large bowl, combine cream cheese, sugar, nutmeg, vanilla and eggs at medium speed, scraping sides of bowl occasionally. Pour mixture into prepared muffin cups, filling 2/3 full. Bake at 325 degrees for 20 to 25 minutes or until set.

Meanwhile, melt apricot preserves in small saucepan over low heat. Place 1 slice of kiwi fruit on each cheesecake. Carefully spoon 1 teaspoon melted apricot preserves over top. Cover pan; refrigerate overnight. Before serving remove paper.

TIPS: Cheesecakes can be made to this point 1 month ahead and frozen. Garnish 1 day before serving and let thaw in refrigerator. Other fruits such as sliced strawberries or 1 teaspoon fruit pie filling can be substituted for kiwi fruit and apricot preserves.