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

Heat oven to 325 degrees. Line 24 muffin cups 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. 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 preserves over top. Cover pan; refrigerate overnight. Before serving, remove paper baking cups and bring to room temperature. 24 cheesecakes.