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, cubed
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. Beat at medium speed, scraping sides of bowl occasionally. Pour mixture into prepared muffin cups filling 2/3 full. Bake at 325 degrees for 25 minutes or until set.

Meanwhile, melt apricot preserves in small saucepan over low heat. Place 2 to 3 cubes of kiwi fruit on each cheesecake. Carefully spoon 1 teaspoon melted apricot preserves over top. Cover pan; refrigerate overnight. Before serving, remove paper baking cups and bring to room temperature.