Mini Cheesecakes

I found this recipe in a Philadelphia Desserts and More cook book. They were so easy to make. Great for portion control too.

2 packages (8oz each) cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
12 Oreo Chocolate Sandwich Cookies

1. Preheat oven to 350.
2. Beat cream cheese, sugar and vanilla in a large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
3. Place 1 cookie in the bottom of each of 12 medium paper-lined muffin cups. Fill evenly with batter.
4. Bake 20 minutes or until centers are almost set. Cool. Refrigerate for 3 hours or overnight. Top each cheese cake with fresh fruit, Blueberry sauce or Raspberry sauce. Left overs store well in the freezer.