Ingredients

• •1 1/2 cups (about 40 cookies) vanilla wafer cookies, finely crushed
• •3 tablespoons butter, melted
• •2 packages (8 oz each) cream cheese, softened
• •1/2 cup sugar
• •2 teaspoons vanilla
• •2 large eggs
• •1/4 cup hot fudge topping
• •1/2 cup pecans
• •Caramel topping, for drizzling

Instructions

1. 1Heat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners. In a medium bowl, mix cookie crumbs and butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.
2. 2In a medium bowl, beat together the cream cheese, sugar, vanilla, and eggs until smooth.
3. 3Pour half of the mixture onto the prepared crust. Add hot fudge topping to the remaining cream cheese mixture; beat on low speed until smooth. Spoon over the vanilla mixture and swirl slightly with the tip of a knife.
4. 4Bake for 30 minutes or until the centers of the cheesecake cups are set. Cool at room temperature for about 1 hour. Refrigerate at least 2 hours or overnight. Serve with caramel topping and pecans. Store covered in refrigerator.