Mini Lemon Cheesecakes With Graham Cracker Crust

• 1/3 cup graham cracker crumbs
• 1 tablespoon margarine, melted
• 1 tablespoon sugar
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sugar
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon vanilla
• 1 egg
• fruit preserves (optional)

1. Combine crumbs, margarine and 1 tablespoon sugar.
2. Press rounded measuring tablespoonfuls of crumb mixture onto bottom of each of 12 paper-lined muffin cups.
3. Bake at 325 degrees for 5 minutes.
4. Combine cream cheese, 1/4 cup sugar, juice, rind and vanilla; mix at medium speed with an electric mixer until well blended.
5. Blend in egg; pour over crusts, filling muffin cups 3/4 full.
6. Bake at 325 degrees for 25 minutes.
7. Cool before removing from pan.
8. Chill in refrigerator until ready to serve.
9. To serve, gently remove paper; top with preserves (optional).
10. To Make Ahead: Wrap chilled cheesecakes individually in saran wrap, then place them in a ziploc bag and freeze. When ready to serve, gently remove paper; let stand at room temperature for 40 minutes; top with preserves (optional).

graham cracker crumbs, margarine, sugar, cream cheese, sugar, lemon juice, lemon rind, vanilla, egg, fruit preserves

Taken from www.food.com/recipe/mini-lemon-cheesecakes-with-graham-cracker-crust-522436 (may not work)