Insert paper liners into a mini cupcake pan.

Preheat the oven to 37-degrees F.

In a food processor, crush the vanilla wafer cookies.

Melt the butter for 30-40 seconds in the microwave.

Add the butter to the cookie crumbs and pulse until blended together.

Add about ½ teaspoon of cookie mixture to the cupcake liners and press down to form the crust.

In a large mixing bowl, beat together the softened cream cheese until it is light and fluffy.

Add in the sugar, eggs, and vanilla and beat until creamy and smooth.

Using a small cookie scoop or tablespoon, add about 1 tablespoon of cheesecake filling to the top of each cookie crust.

Bake for 15-18 minutes until the cheesecake puffs up. (Note, as the cheesecake cools, it will deflate again - this is normal).

Cool completely on a wire rack before removing.

Store in an airtight container in the refrigerator.

Add your choice of toppings just before serving.