18 vanilla wafer cookies
2 (8oz) cream cheese, softened
1 (8oz) neufchâtel cream cheese, softened
¾ C sugar
1 tsp vanilla
1¼ C white chocolate chips, divided
1¼ C crushed mini candy canes, divided
18 foil muffin liners
Preheat oven to 350 degrees.
Place foil liners in 2 muffin pans.
Place 1 vanilla wafer in the bottom of each cup.
Beat cream cheese until smooth, add sugar, eggs, and vanilla; just until incorporated.
Don’t over beat.
Gently stir in ¾ C chocolate chips and ¾ candy cane pieces.
Fill each cup ¾ of the way full.
Bake 20-25 minutes or until almost set.
Remove from oven; let cool 5 minutes on rack and then remove from pan.
Once cool cover and refrigerate for 3 hours.
Before serving; place remaining chocolate chips in a microwave safe bowl, microwave for 15 seconds, stir, 15 more seconds, stir, repeat again if necessary until smooth.
Place 1 tsp crushed candy cane in the center of each cheesecake, use a fork to drizzle white chocolate back and forth over the tops.