Lemon Delight Mini Cheesecake

Preheat oven to 350 F. Place one Vanilla Wafer into the bottom of 18 paper lined muffin cups.

In a mixing bowl using an electric mixer, beat cream cheese and sugar until smooth and fluffy. Add eggs, lemon zest, and lemon juice and beat until well blended. Divide evenly amongst the 18 muffin cups. Bake for 15 minutes until cheesecake begins to set.

While cheesecake bakes, make lemon sugar topping and the lemon filling.

For the topping, combine sugar and lemon zest in a small bowl. Set aside.

For the lemon filling, beat sugar, flour, eggs, and lemon juice in a bowl until light and frothy.

After 15 minutes of baking, remove cheesecake from oven and spoon on enough lemon filling to almost reach the top of the paper muffin cups. Return cheesecakes to oven and bake for about 10 minutes or until filling is set (the filling may seep down into the cheesecake layer, which is fine).

Remove from oven and immediately sprinkle on the lemon sugar topping. Cool pan on a wire rack. Cheesecake will deflate slightly while cooling. Chill for 2 hours before serving.