Lemon Cheesecake Cupcakes

Crust:
3/4 cup graham cracker crumbs (about 7 graham crackers)
3 tablespoons unsalted butter, melted
1 tablespoon packed light brown sugar

Filling :
12 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup sour cream
2 eggs
1 teaspoon grated lemon zest
3/4 cup commercial lemon curd

Heat oven to 350 degrees F. Line muffin pan with foil liners.

Crust: In a small bowl, mix together graham cracker crumbs, melted butter and brown sugar. Press crumb mixture into bottoms of prepared baking cups.

Filling: In a food processor fitted with a metal blade, pulse cream cheese until smooth. Add sugar, pulsing until smooth. Add sour cream and process until smooth. Add eggs and lemon zest, pulsing until smooth (you don't want to over-process the mixture; you just want it to be smooth). Scoop filling over crust in baking cups. Bake in preheated oven for 18 to 22 minutes or until the centers of cupcakes are firm. Let cool in pan on rack for 10 minutes. Remove from pan and refrigerate for 2 hours or overnight.

Before serving, place a dollop of lemon curd over top of each cupcake and swirl lightly with back of spoon.

Makes 12 cupcakes.

Per serving: 269 calories; 18 g fat (10 g saturated fat; 60 percent calories from fat); 23 g carbohydrates; 76 mg cholesterol; 147 mg sodium; 4 g protein; 0.2 g fiber