24 oz. cream cheese
5 eggs
1/2 tsp. vanilla
1 c. sugar
30 vanilla wafers
16 oz. sour cream
1/2 c. sugar
1/2 tsp. vanilla

Preheat oven to 300 degrees. Beat cream cheese until smooth. Add eggs, one at a time with the vanilla and 1 cup sugar. Beat all until smooth. Place cupcake liners in muffin pans. Put one vanilla wafer rounded side up in each liner. Pour 3/4 full. Bake 40 minutes. Take out and let sit 5 minutes. Mix sour cream, 1/2 cup sugar and 1/2 teaspoon vanilla. Top each cheesecake with this and add a drop of strawberry or pineapple preserves or cherry pie filling. Return to oven for 5 minutes. Let cool. Store in refrigerator.

Makes about 30.