Ingredients
2/3 cup graham cracker crumbs2 tablespoons butter, melted1 package (8 ounces) cream cheese, softened1/3 cup sugar1 teaspoon vanilla extract1 large egg, room temperature3 tablespoons assorted jams, warmed
Preparation
In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottoms of 9 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts.
Bake at 350° until centers are set, 15-16 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour.
Remove paper liners; top each cheesecake with 1 teaspoon jam.
