Step 1

Preheat oven to 350°F. Line 15 cups of a standard size muffin-cupcake pan with liners. Spritz the bottom with cooking spray.

Step 2

In a small bowl, toss together crushed vanilla wafers, melted butter and sugar. Divide evenly between the muffin cups. Use a pastry tamper, shot glass or spoon to press firmly onto the bottom. Set into the refrigerator to chill for 10 minutes.

Step 3

Meanwhile, in a medium size mixing bowl, whip together cream cheese and sour cream until smooth. Beat in sugar, cornstarch and vanilla then add eggs one at a time beating well after each addition.

Step 4

Divide mixture evenly between cups filling 3/4 full. Place into the oven and bake for 22-25 minutes or until the top is dry to the touch.

Step 5

Cool in the pan for 15 minutes then remove and chill in the refrigerator until completely cooled.

Step 6

Top each cheesecake with your favorite flavor of pie filling and chill for 2-4 hours until serving.