Preheat oven to 375. Fill a muffin pan with 12 foil cupcake liners and place one Nilla Wafer at the bottom of each one. (*Or see below for simple traditional cheesecake crust recipe)

 

With an electric mixer, beat cream cheese and sugar until smooth and free of lumps.  Add in flour and baking powder and beat to combine. Then add in eggs, one at a time, lemon juice, and vanilla.  Beat to combine.

 

Divide batter between 12 muffin papers, they will be quite full and that's okay! Bake for 15-18 minutes or until a toothpick comes out clean.  They'll puff way up during baking, but they'll settle after being chilled.

 

When you take them out of the oven, place them on a cooling rack and let them cool completely. While they cool, they will sink down in the center. Don't worry- that's normal! It makes the perfect little well to fill up with the fruit filling. Before you top them, chill in the fridge for at least 4-6 hours or preferably over night. Then top and serve. You can be creative and top with whatever you like, like chocolate, caramel, lemon curd, whatever! Makes 12 cheesecakes.

 

Place 24 Nilla Wafer cookies in a blender or food processor (or simply place in a zip top bag and smash until crumbs).  Place crumbs in a small bowl and mix with 1 1/2 tablespoons butter, melted, and 3/4 teaspoon sugar.  Divide mixture evenly between muffin liners (should be abt heaping tablespoon each) and gently press down.