Preheat oven to 325oF and line a muffin tin with cupcake liners.
Crush Loacker® wafers in a plastic bag until fine.
Transfer the wafer crumbs to a mixing bowl and add melted butter. Mix it all together until the wafer crumbs are moistened.
Scoop out about 2 tablespoons of the crumb mixture and press into the prepared muffin tin. Make sure the layer is even and firmly packed.
Bake for 7 minutes, remove for the oven and set it aside to cool.
Place the cream cheese into a large mixing bowl and mix until it is smooth. Add vanilla extract and sugar and mix until creamy. Beat in eggs one at a time until incorporated.
Please the mixture into the wafer crusts and bake for 20 minutes or until the centres are set. Allow the cheesecake to cool in the pan for 15-20 minutes then cover and refrigerate for at least 2 hours.
