Jam Topped Mini Cheesecake

Jam Topped Mini Cheesecake 

2/3 cup graham cracker crumbs

2 tbsp butter, melted 

8 oz cream cheese 

1/3 cup sugar 

1 tsp vanilla extract 

1 large egg, room temperature 

3 tbsp assorted jams, room temperature 

In a small bowl combine graham cracker crumbs and butter. Press gently into the bottom of 9 paper lined muffin cups. 

In a separate small bowl beat cream cheese, sugar and vanilla until smooth. Add egg, beat on low speed until just combined and spoon evenly over the crusts. 

Bake at 360 degrees for 15 - 16 minutes until centres are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. 

Remove mini cheesecakes from liners, top each with 1 tsp warm jam and serve.