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 1/2 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.