16 oz. (each) softened cream cheese, sour cream
3/4 c. sugar
2 eggs
1 tbsp. lemon juice
1 tsp. vanilla
1 1/2 tsp. orange liqueur
1/4 c. mini-chocolate chips
35 to 40 vanilla wafers
3 tbsp. sugar
1/2 tsp. vanilla
Mandarin orange slices, drained
Green and red maraschino cherries, halved and drained
Mini-chocolate chips
Chopped pecans

Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each; stir in lemon juice and vanilla. Divide mixture into 3 portions; add liqueur to one, chips to another and leave one plain. Place a vanilla wafer in each paper-lined mini-muffin cup; spoon cheese mixture over each wafer, filling 3/4 full. Bake 375 degrees for 10 to 20 minutes.

Combine sour cream, 3 tablespoons sugar, 1/2 teaspoon vanilla and mix well. Place a heaping teaspoon over each cheesecake as soon as they come out of the oven; spread to edges. Bake an additional 3 to 5 minutes. Remove from oven and leave in muffin pans on wire rack for a few minutes, then refrigerate overnight. When ready to serve, garnish with mandarin orange slice, cherries and nuts and mini-chips.