Place wafers, flat side down, on bottom of each of dozen paper-lined muffin cups. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. DO NOT OVERBEAT AFTER ADDING EGGS. Pour over wafers, filling each cup. Bake at 160ºC . for 30 minutes. Cool before removing from pan. Refrigerate several hours or overnight. Top with fruit just before serving. dozen servings. Variations: Lemon: Stir 1 Tablespoon. fresh lemon juice and 0.75 tsp. grated lemon peel into batter. Pumpkin: Mix 0.75 cup canned pumpkin, 0.75 tsp. ground cinnamon and dash EACH ground cloves and nutmeg in with cream cheese. Omit fruit. Cherry: Omit fruit. Top with 1 can (20 oz.) reduced calories cherry pie filling before serving. Quick Crust: Substitute 1 (9 oz.) ready-to-use graham cracker crumb crust (extra serving size) for crumbs. Makes 10 servings. (Adds 6g fat per serving.) Honey Crunch: Omit sugar. Mix half cup honey in with cream cheese. Omit fruit. Top with 0.75 cup lowfat granola ceereal; drizzle with 1 Tablespoon. honey before serving.