|Graham cracker crumbs||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Cream cheese||8 Ounce, softened (1 package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Strawberry preserves||2 Tablespoon|
Combine graham cracker crumbs and butter, stirring well.
Line 1 3/4 inch muffin pans with miniature paper liners.
Spoon 1 teaspoon crumb mixture into each liner; gently press into bottom.
Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add sugar, and mix well.
Add egg and vanilla, beating well.
Spoon mixture into liners.
Bake at 350° for 10 minutes.
Spoon about 1/4 teaspoon strawberry preserves over each cheesecake.