I used this recipe from the Kraft website.
I made two versions, chocolate chip and fruit.
I used a Chips Ahoy Chewy chocolate chip cookie as the crust for the chocolate chip version. For the other, I had planned to use Nilla Wafers, which I'd been led to believe you could just drop them in as the crust. But, the size of the wafer is too small for regular cupcake tins and too large for mini cupcake tins. So, I crumbled them and used them just like graham crackers as the recipe calls for.
When the cheesecakes came out of the oven, they were very puffy, which when they'd cooled left the top concave. I decided to put a dollop of whipped cream into the indent to camouflage. I let them cool completely on the counter, then into the fridge for an hour.
I keep heavy cream in the fridge, so I whipped up a 1/4 cup with 2 t. sugar. While that was whipping, I peeled the liners off of each cheesecake. A dollop in the dent, which I swirled with the back of the spoon. Once I'd topped all the plain ones, I added cocoa and a little more sugar to the remaining whipped cream for the chocolate chip variety. Then I set fresh berries on the plain and a sprinkling of chips on the others.
They looked very pretty and tasted even better. Both were delicious, the cookie worked perfectly, but the fruit are my favorite. I love the contrast of the tart fruit with the creamy silkiness of the cheesecake.
For now, take a look at that countertop! I still very much love it. Everything looks great with it as the back drop!