2 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
2 eggs
1 tbsp. almond extract
24 (2 inch) foil cupcake liners
24 vanilla wafers
24 strawberries, sliced into fans

Blend cream cheese, sugar, eggs and almond extract on low speed until combined. Beat on medium speed until smooth (2 to 3 minutes). Arrange 2 inch foil cupcake liners in 1 1/2 inch muffin cup pans, pushing paper down lightly. Arrange vanilla wafer in each cup, spoon cream cheese mixture in cup to within 1/8 inch from top.

Bake in a preheated 350 degree oven until set but not browned (20 to 25 minutes). Cool to room temperature (about 30 minutes). Refrigerate, covered, up to 36 hours. To serve: Arrange strawberry fans on each cheesecake. May be refrigerated, covered, up to 2 hours. Amount: 24 cheesecakes.

LIME VARIATION: Substitute 1 tablespoon lime juice and 2 teaspoons grated lime peel for almond extract. Garnish with sliced quartered kiwi.