Ingredients:

  • 1 ½ cups Nilla Wafers (finely crushed)
  • 4 tablespoons unsalted butter (melted)
  • 1 tablespoon granulated sugar (optional, for crust)
  • 16 ounces full-fat cream cheese (softened)
  • ½ cup granulated sugar
  • ¼ cup sour cream (room temperature)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 large eggs (room temperature)

Instructions:

  1. Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper or silicone liners.
  2. Process Nilla Wafers into fine crumbs. In a small bowl, combine the wafer crumbs, melted butter, and optional sugar until the mixture is evenly moistened.
  3. Press approximately 1 ½ tablespoons of the crumb mixture firmly into the bottom of each lined cup to form the crusts. Chill in the freezer for 15 minutes.
  4. In a large bowl, beat the softened cream cheese until completely smooth, scraping down the sides.
  5. Gradually beat in the ½ cup of sugar until combined. Add sour cream, vanilla, and salt; mix until just incorporated.
  6. Add the eggs one at a time, mixing on low speed just until each egg disappears into the batter. Do not overmix once eggs are added.
  7. Spoon the filling evenly over the chilled crusts, filling each liner about ¾ full.
  8. Bake for 18–22 minutes. The edges should be set, and the centres should have only a slight, gentle wobble.
  9. Turn the oven off, prop the door slightly ajar, and allow the cheesecakes to cool inside the oven for 30 minutes.
  10. Remove from the oven, let them cool completely on a wire rack, then transfer to the refrigerator to chill for at least 4 hours before serving.