- Heat oven to 350 degrees.
- Line 24 muffin cups with liners. Please one cookie in each liner.
- Beat cream cheese and sugar until fluffy. Add vanilla.
- Beat in eggs, one at a time.
- Fill cups 3/4 full and back about 20 minutes or until centers are firm.
- Cool 15 minutes and then refrigerate for at least 2 hours.
Source: Betty Crocker's 40th Anniversary Edition Cookbook