Ingredients
24 vanilla wafers2 packages (8 ounces each) cream cheese, softened3/4 cup sugar2 eggs, lightly beaten1 tablespoon lemon juice1 teaspoon vanilla extract1 cup apricot preserves
Preparation
Place wafers flat side down in paper-or foil-lined muffin cups; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full.
Bake at 375° for 17-20 minutes or until set. Cool on a wire rack for 20 minutes. Carefully remove from pans to cool completely. Top each cheesecake with 2 teaspoons preserves. Store in refrigerator.
