6 vanilla wafers, or gingersnaps, or graham crackers
1 c. cottage cheese
1 egg
1/4 c. sugar
1 tsp. vanilla
2 tbsp. strawberry preserves

Line muffin pan with 6 foil cups. Crumble cookies in bottom of each cup. In blender mix cheese, eggs, sugar and vanilla until smooth. Pour into muffin cups and bake 25 to 30 minutes at 325 degree oven. Allow to cook in pan on wire rack. Refrigerate until cool and serve with strawberry preserve topping.