INGREDIENTS
2 packages (8oz each) cream cheese softened
2/3 cup sugar
2 eggs
2 t vanilla extract
1/2 t almond extract
12 vanilla wafers

INSTRUCTIONS
1. Beat cream cheese and sugar in a large bowl with electric mixer on medium speed
until light and fluffy. Add eggs and extracts; beat well. Place a wafer in the bottom
of 12 paper-lined muffin cups. Spoon batter into each cup, full each 2/3 full.
2. Bake preheated 325 degrees in over 22-24 minutes until edges are lightly
browned. Cool in pan on wire rack. (mini cheese cakes will deflate in center upon
cooling)
3. Refrigerate 4 hours or overnight. Top with desired toppings such as fresh fruit or
pie fillings