| 16 oz. cream cheese, softened |
| 3/4 c. sugar |
| 2 eggs |
| 1 T. lemon juice |
| 1 t. vanilla |
| 1 1/2 t. Grand Marnier |
| 1/4 c. semisweet chocolate mini-chips |
| 18 vanilla wafers |
| 16 oz. sour cream |
| 3 T. sugar |
| 1/2 t. vanilla extract |
| mandarin orange slices |
| green and red maraschino cherries |
| semisweet chocolate mini-chips |
| milk chocolate kisses |
Beat cream cheese in mixing bowl until light and fluffy. Gradually add 3/4 c. sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lemon juice and 1 t. vanilla. Divide mixture into 3 portions. Add Grand Marnier to first portion, mixing well. Add 1/4 c. chocolate chips to second portion, mixing well. Keep third portion plain. Place vanilla wafer in each paper-lined muffin cup; spoon cream cheese mixture over wafers, filling cups 3/4 full. Keep flavors separate. Bake at 375° for 20 minutes. Combine sour cream, 3 T. sugar, 1/2 t. vanilla; mix well. Place a heaping tablespoon of sour cream mixture over cheesecakes as soon as they are removed from oven. Spread mixture to edges. Bake at 375° an additional 5 to 7 minutes or until topping is set. Leave in muffin pans and refrigerate overnight. Garnish with orange slices, cherries, and chocolate chips and kisses, if desired.
Serves 8.