Beat cream cheese in a mixing bowl until light and fluffy.
Gradually add 3/4 cup sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Stir in lemon juice and 1 teaspoon vanilla.
Divide mixture into 3 portions.
Add Grand Marnier to first portion, mixing well.
Add 1/4 cup chocolate mini-morsels to second portion, mixing well.
Keep third portion plain.
Place a vanilla wafer in each paper-lined muffin cup, spoon cream cheese mixture over wafers, filling cups three-fourths full. (Keep flavors separate.)
Bake at 375° for 20 minutes.
Combine sour cream, 3 tablespoons sugar, 1/2 teaspoon 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° for 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 mini-morsels and kisses, if desired.