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Preheat oven to 350 degrees.
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Place foiled muffin cups into mini-muffin tin (12 total).
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Add one vanilla wafer to each muffin cup.
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In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
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Add eggs, one at a time, mixing well after each addition, then mix until creamy.
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Fill each muffin cup 3/4 full.
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Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
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Cool completely on wire rack.
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Refrigerate at least 3 hours, overnight is best.
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Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. Even try your favorite candy bar crushed.
