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1
Preheat oven to 350 degrees F. Line a muffin tin with 10 foil liners.
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2
In a food processor or with a little aggression, ziplock and rolling pin, crumb the vanilla wafers. In a small bowl, toss the cookie crumbs with the melted butter. Place about 1 teaspoon cookie mixture, or enough to cover, in each of the lined tins. Use the bottom of a flat shot glass or your fingers to press the crumbs firmly into each tin. Bake for 10 minutes. Let cool.
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3
Reduce oven to 325 degrees F.
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4
In the bowl of a stand mixer, cream the cream cheese and sugar together until smooth, about 3 to 5 minutes. Add the eggs, one at a time, and stop to scrape down the sides after each addition. Add vanilla. Make sure your cream cheese mixture is smooth.
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5
Using an ice cream scoop, divide the batter evenly among the cooled muffin tins. Bake for 20 minutes, until the mixture is set, but jiggles slightly. Turn off the oven, but leave the cheesecakes inside with the door cracked for 30 minutes more.
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6
Remove from oven and refrigerate at least 5 hours before serving.
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7
Before serving, place 2 to 3 apple slices over each cheesecake with a dollop of whipped cream and some walnuts on top.
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8
Adapted from Rachael Ray Magazine Oct 2011.
