1 box vanilla wafers, fitted into mini cupcake liners
1 lb. cream cheese
3 eggs
1/2 c. sugar
1/2 tsp. vanilla

Beat until smooth. Pour over wafers to 3/4 fill cups. Bake 15-20 minutes at 350 degrees. When cool add fruit and glaze.

FRUITS:

Cherries, peaches, pineapple, apricots, blueberries - can. Strawberries and raspberries - frozen. She uses all of these - what an elegant treat.

GLAZE:

1 tablespoon cornstarch to 1 cup of juice from fruit. Boil until clear. Sweeten syrup if needed. Apricot glaze - use apricot preserve. Boil, add dab of water.