Blueberry Mini Cheesecakes



  1. Preheat oven to 325 degrees. Place cupcake liners in muffin pans. Put one vanilla wafer in each.
  2. Beat eggs and add sugar. Add softened cream cheese and beat until smooth. Add vanilla
  3. Spoon into each muffin cup. Bake for 15 minutes.
  4. Cool and then refrigerate.
For the topping:
  1. Place syrup from blueberries and cornstarch in small saucepan.
  2. Cook and stir over medium heat until thickened.
  3. Gently stir in blueberries. Remove from heat and cool completely.
  4. Spoon over cold cheesecakes.
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