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Preheat oven to 350 degrees.
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Place foil liners in 2 muffin pans.
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Place 1 vanilla wafer in the bottom of each cup.
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Beat cream cheese until smooth, add sugar, eggs, and vanilla; just until incorporated.
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Don't over beat.
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Gently stir in 3/4 C chocolate chips and 3/4 candy cane pieces.
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Fill each cup 3/4 of the way full.
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Bake 20-25 minutes or until almost set.
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Remove from oven; let cool 5 minutes on rack and then remove from pan.
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Once cool cover and refrigerate for 3 hours.
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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.
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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.
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Enjoy!
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* to crush candy canes, remove wrappers, place in gallon freezer bag, hit with the back of a metal spoon.