4 (3 oz.) pkgs. cream cheese
2/3 c. sugar
2 eggs
1 tsp. vanilla
1 (10 oz.) box vanilla wafers
16 foil covered muffin pans

Preheat oven to 350 degrees. Mix all ingredients except vanilla wafers until fluffy. Place one wafer in bottom of muffin paper and fill halfway. Bake for 15 minutes. Refrigerate and frost.

FROSTING:

1/2 c. sour cream
1/4 c. sugar
Fresh strawberries or canned blueberry or cherry pie filling

Mix sour cream and sugar together and spread on top of cheese cakes. Top each with either strawberries or pie filling. Yield: 16 or more. These will keep for several days in the refrigerator.