For mini cheesecakes:
2 1/2 bricks (8oz size) softened cream cheese - used low fat
1 1/4 cup sugar ( or splenda for low carb version)
1 tsp vanilla
12 regular sized vanilla wafer cookies
Strawberry Jam Topping:
2 cups chopped fresh strawberries
1/3 cup strawberry jam (sugar free jam for low carb version)
Note: If your vanilla wafers are not big enough to fit the pan, break a few in half and line as desired. I also recommend aluminum foil cupcake liners for these. If your cheesecakes crack on top, do not worry, they will will get covered with the fruit topping.
Make the strawberry jam topping 1 hour before serving. First chop strawberries. Then gently heat jam on medium heat and stir in chopped strawberries. Cook for 2-3 minutes. Chill mixture for one hour. Serve over cheesecakes. Enjoy.
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