Coat ten 2-1/2-inch muffin cups with cooking spray. Sprinkle the bottom and sides of each cup with 1 rounded teaspoon of the crushed vanilla wafers. Set aside.
In a medium mixing bowl beat the cream cheese with an electric mixer on medium speed until smooth. Add the sugar, flour, and vanilla; beat until smooth. Add the egg product; beat on low speed just until combined. Divide evenly among the prepared muffin cups.
Bake in a 325 degree F oven for 18 to 20 minutes or until set. Cool in muffin pan on a wire rack for 5 minutes. Cover and chill for 4 to 24 hours.
Remove the cheesecakes from muffin cups. Just before serving, top the cheesecakes with fresh fruit. Makes 10 cheesecakes.