Miniature Cheesecakes

Ingredients

• 1/3 cup Graham cracker crumbs
• 1 tablespoon butter, melted
• 1 tablespoon granulated sugar
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon grated lemon peel
• 1/4 teaspoon vanilla extract
• 1 egg
• Strawberry or apricot preserves

Instructions

1. Combine crumbs, butter and sugar. Press rounded measuring tablespoonful of crumb mixture onto bottom of each of six paper-lined muffin cups.
2. Bake at 325 degrees F for 5 minutes.
3. Combine cream cheese, sugar, juice, peel and vanilla extract, mixing at medium speed of electric mixer until well blended.
4. Blend in egg; pour over crust, filling each cup 3/4 full.
5. Bake at 325 degrees F for 25 minutes.
6. Cool before removing from pan.
7. Let chill.
8. Top each with a dollop of preserves just before serving.
9. To make ahead, wrap chilled cheesecakes individually in moisture/vapor-proof wrap; freeze. Let stand at room temperature for 40 minutes before serving.