• 24 vanilla wafers
• 3 (8 oz.) pkgs. Cream cheese, softened
• 1 c. sugar           
• 1/4 tsp. nutmeg
• 1 tsp. vanilla      
• 3 eggs
• 1/2 strawberry jam

Heat oven to 325. Line 24 muffin cups pan with baking cups. Place one vanilla wafer, flat side down in each cup. In a large bowl, beat with an electric mixer: cream cheese (softened), sugar, nutmeg, vanilla, and eggs until smooth. Fill paper cups 2/3 full with cream cheese mixture. Bake at 325 for 20-25 minutes, or until set*. Meanwhile, heat strawberry jam in a saucepan on low heat. Once cheesecakes are cooled, spread 1 tsp. of jam on top of each cheesecake. Cover and refrigerate overnight.

​*At this point, the cheesecakes can be put in the freezer for up to one month. Thaw out in refrigerator and garnish before serving.