Teeny, Tiny Cheesecakes

• 24 vanilla wafers, cookies
• 3 (8 ounce) packages cream cheese (softened)
• 1 cup sugar
• 14 teaspoon nutmeg
• 1 teaspoon vanilla
• 3 eggs
• 23 cup apricot preserves
• mixed fruit

1. Line 24 muffin tins with cupcake papers.
2. Place one vanilla wafer in the bottom of each cup.
3. In large bowl, combine cream cheese, sugar, nutmeg, vanilla, and eggs and beat at medium speed, scraping bowl occasionally.
4. Pour mixture into prepared muffin cups, filling 2/3 full.
5. Bake at 325F for 20-25 minutes or till set.
6. TOPPING:.
7. Melt the preserves in a small saucepan over low heat.
8. If you are going to put a tiny piece of fruit on the top, do it before you drizzle the heated preserve.
9. Carefully spoon melted preserves over top.
10. Cover the tins with plastic wrap and refrigerate.
11. Before serving, remove cupcake papers and bring to room temperature.

vanilla wafers, cream cheese, sugar, nutmeg, vanilla, eggs, apricot preserves, mixed fruit

Taken from www.food.com/recipe/teeny-tiny-cheesecakes-212814 (may not work)