Mini Cheesecakes with Apricot Jam

Another of Martha's recommendations. :)

Ingredients

3/4 cup crumbled chocolate-wafer cookies
1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
3 tablespoons unsalted butter
1 pound softened cream cheese
1/2 teaspoon vanilla
2 eggs
1/2 cup sour cream
Pinch of salt
1/2 cup apricot jam

Instructions

1. Preheat oven to 350 degrees. Line muffin tins with paper liners.

2. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Melt butter and stir in. Press 1 tablespoon of mixture in bottom of each cup. Bake for seven minutes, or until set. Reduce oven temperature to 275 degrees.

3. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt.


4. Pour batter into muffin cups, filling almost to the tops.

5. Bake until sides are set but centers are wobbly, about 20 minutes. Refrigerate 4 hours or overnight.

6. Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake.


- Jezebel