Yield: 2 dozen

Preparation time: 20 minutes
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1 1/2 cups graham cracker or chocolate wafter crumbs
1/4 cup sugar
1/4 cup margarine, melted
3 (8 ounces each) pacages cream cheese, softened
1 (14 ounce) sweetened condensed milk
3 eggs
2 teaspoons vanilla

Preheat oven to 300 degrees.

Combine graham cracker or chocolate crumbs, sugar and margarine; press equal portions onto bottoms of 24 lightly greased muffin cups.

In a large bowl, beat cream cheese until fluffy.
Gradually beat in condensed milk until smooth.
Add eggs and vanilla; mix well.
Spoon equal amounts of mixture (about 3 tabalespoons) into prepared cups.

Bake 20 minutes or until cakes spring back when lightly touched.

Cool baked cheesecakes.
Freeze 15 minutes; remove with narrow spatula.
Chill.
Garnish as desired.
Refrigerate leftover

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