Apricot-Glazed Black and White Cheesecakes

• 3/4 cup crumbled chocolate wafer cookies, such as Nabisco Famous Wafers (about 18 cookies)
• 1 tablespoon plus 1 teaspoon sugar
• 3 tablespoons unsalted butter, melted
• 1 pound cream cheese, room temperature
• 1/2 cup sugar
• 1/2 teaspoon pure vanilla extract
• 2 large eggs, lightly beaten
• 1/2 cup sour cream
• Pinch of salt
• 3/4 cup apricot jam

1. Make crust: Preheat oven to 350F.
2. Line standard muffin tins with paper liners.
3. Stir to combine chocolate cookie crumbs and 1 tablespoon plus 1 teaspoon sugar, then stir in melted butter.
4. Press 1 tablespoon crumb mixture firmly in the bottom of each lined cup to form crust.
5. Bake, rotating tins halfway through, until set, about 7 minutes.
6. Transfer tins to wire racks to cool.
7. Reduce oven temperature to 275F.
8. Make filling: With an electric mixer on medium-high speed, beat cream cheese until smooth.
9. Gradually add 1/2 cup sugar, followed by the vanilla.
10. Beat until well combined, about 3 minutes.
11. Drizzle in eggs, a bit at a time, stopping often to scrape down sides of bowl.
12. Beat in sour cream and salt until combined.
13. Pour batter into crust-lined cups, filling each almost to the very top.
14. Bake, rotating tins halfway through, until filling is set around edges but centers appear soft, 20 to 22 minutes.
15. Transfer tins to wire racks to cool completely.
16. Refrigerate (in tins) at least 4 hours (or overnight).
17. To finish, bring cheesecakes to room temperature and remove from tins.
18. Heat jam in a saucepan until loose.
19. Strain through a fine sieve to remove lumps.
20. Spoon warm jam (about 1 teaspoon) onto each cheesecake.
21. Serve immediately.

chocolate wafer cookies, sugar, unsalted butter, cream cheese, sugar, vanilla, eggs, sour cream, salt, apricot jam

Taken from www.epicurious.com/recipes/food/views/apricot-glazed-black-and-white-cheesecakes-389980 (may not work)