Place wafers, flat side down, on bottom of each of 12 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 325 degrees F. for 30 minutes. Cool before removing from pan. Refrigerate several hours or overnight. Top with fruit just before serving. 12 servings. Variations: Lemon: Stir 1 Tbsp. fresh lemon juice and 3/4 tsp. grated lemon peel into batter. Pumpkin: Mix 3/4 cup canned pumpkin, 3/4 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 1/2 cup honey in with cream cheese. Omit fruit. Top with 3/4 cup lowfat granola ceereal; drizzle with 1 Tbsp. honey before serving.