• Preheat oven to 350°F

For the Vanilla Wafer Crust:

• Place the vanilla wafer cookies in a food processor and pulse until fine crumbs form. Combine the crumbs with the melted butter and sugar.
• Insert paper cupcake liners into the wells of a muffin pan. Lightly coat the liners with non-stick cooking spray to help the cheesecakes release cleanly after baking.
• Spoon about 1 tablespoon of the crumb mixture into each cupcake liner and press firmly into the bottom.

For the Cream Cheese Layer:

• Combine cream cheese, eggs, ½ cup sugar, and vanilla in a medium sized bowl and mix until smooth and creamy.
• Pour mixture into each cupcake holder that's been sprayed with non-stick cooking spray, filling them about ⅔ of the way.
• Bake in the preheated oven for 20 minutes.
• Remove the tray from the oven and add the sour cream layer.
  

For the Sour Cream Layer:

• Combine the sour cream and ⅓ cup sugar in a medium sized bowl and mix until smooth and creamy.
• Pour the mixture over the baked cheesecakes, filling each cupcake holder completely.
• Bake at 350 degrees Fahrenheit for 8 minutes.
• Allow the cupcakes to cool in the refrigerator until they become firm enough to stand alone when paper holder is peeled away.
• Top each mini cheesecake with the blueberries and raspberries.
• Refrigerate until completely chilled. Top with fresh blueberries and raspberries before serving.