Preparation Steps

• Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
• Place one vanilla wafer cookie, flat side down, into the bottom of each muffin cup to form the crust.
• In a medium bowl, combine the granulated sugar and lemon zest. Rub them together with your fingertips until the sugar becomes moist and fragrant.
• Add the room temperature cream cheese to the lemon sugar and beat with an electric mixer until light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and freshly squeezed lemon juice until the batter is smooth.
• Spoon the cheesecake batter evenly into the prepared muffin cups, filling each about 0.67 full.
• Bake for 22 to 24 minutes, or until the centers of the cheesecakes are almost set.
• Remove from the oven and let cool completely in the pan on a wire rack. Transfer to the refrigerator to chill for at least 4 hours before serving.