Preheat oven to 325°F. Line 12 muffin cups with liners. Place one gingersnap in bottom of each liner. With mixer, beat cream cheese and sugar until fluffy. Beat in eggs, flour and vanilla until smooth. Divide among muffin cups.
Bake 15-18 min until just set in centers. Transfer to racks. Cool completely. Refrigerate at least 1 hr.
Remove liners, spread top of each cheesecake with 1 tsp. sour cream. Top each cheesecake with different fruit or a mix of fruit. Brush with melted jelly. Chill until just before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.