Mini Orange Creamsicle Cheesecakes

1. Line two standard size muffin tins with liners. Spray them for good measure with cooking spray, too. Preheat the oven to 350 degrees.

2. Using a blender or food processor, crush the Nilla Wafers to a crumb-like consistency. Then, mix the wafers in with the rest of the crust ingredients until well incorporated but still a bit crumbly. You might need another tablespoon of butter if the mix isn’t sticking together well.

3. Using a spoon, scoop about 1 to 2 teaspoons of the crust into each liner in the prepared pan. Press down to create an even surface. This should fill all 24 liners. Set aside.

4. Mix the cream cheese and sugar together until smooth.

5. Add 1 egg at a time to the cream cheese mixture, mixing well between each addition. Add 1/2 cup of heavy cream with the last egg.

6. In a separate bowl, mix together the remaining 1/2 cup of heavy cream and both the orange and vanilla extracts. Pour mixture into the cream cheese batter and and stir until well combined.

7. Pour batter to the top of each liner. The cheesecakes will rise when baking but fall when cooling, so fill ‘em up! Bake for 20-25 minutes.

8. Immediately transfer them into the fridge and cool for at least 4 hours before serving. Serve with fresh whipped cream.