Mini Almond Cheesecakes

1. 1

   preheat oven to 350.

2. 2

   Line 12 medium muffin cups with paper baking cups.

3. 3

   Place one vanilla wafer flat side down in each cup.

4. 4

   Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until fluffy.

5. 5

   Beat in amaretto or extract.

6. 6

   Beat in eggs one at a time.

7. 7

   Fill cups 3/4 full with cream cheese mixture.

8. 8

   Sprinkle with chocolate chips 12 oz. bag of chips (to your own taste).

9. 9

   Bake 20-25 minutes or until centers are firm.

10. 10

    Immediately remove from pan to wire rack.

11. 11

    Cool 15 minutes.

12. 12

    Cover and refrigerate at least 2 hours before eating -- but no longer than 48 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.