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Preheat oven to 350. Coat muffin or mini-muffin pans with Pam.
In a mixing bowl, combine cream cheese, sugar & vanilla; blend until light and fluffy. Add eggs & mix until well combined.
Mix cookie crumbs & butter in a small bowl. Press about 1T. moist crumbs into each muffin tin or about 1/2T in mini tins.
Spoon batter into pans & fill each no more than 2/3 full- cakes rise during baking.
Place pans in hot oven and bake for 25-30 reg, or 15-20 minutes for minis. Cake will look set on edges & may jiggle slightly in center when done.
Cool and refrigerate for at least 3 hours before serving.
Cheesecakes freeze well.
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