Mini Cheesecake

Directions

1. 1
   Beat cream cheese and sugar until smooth.
2. 2
   Add salt and vanilla.
3. 3
   Mix.
4. 4
   Add eggs one at a time.
5. 5
   Mix well after each one. Spoon into 1 1/4-inch mini muffin pans, filling almost full.
6. 6
   Bake at 325° for 30 minutes.
7. 7
   Cool in pans for 5 minutes.
8. 8
   When cool, cover and refrigerate.
9. 9
   Lasts up to 5 days.
10. 10
    When served, top as desired.