3/4 c crumbled chocolate-wafer cookies (about 18 cookies)
1/2 c sugar plus 1 tablespoon sugar plus 1 teaspoon sugar
1 1/2 ounces (3 tablespoons) unsalted butter, melted
1 pound cream cheese, softened
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 c sour cream
pinch of salt
1/2 c apricot jam
Preheat oven to 350 degrees. Line muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 min. Cool.
Reduce oven temperature to 275 degrees. Beat cream cheese until smooth. Add 1/2 c sugar, then vanilla. While mixer is running add eggs slowly. Add sour cream and salt. Pour batter into muffin tins.
Bake until centers are wobbly about 20 min. Cool. Wrap tins tightly. Refrigerate 4 hrs.
Warm jam in saucepan until it forms a liquid. Strain though a sieve. Spoon 1 teaspoon jam on each cake. Then eat up!
I made these for a baby shower. I used vanilla wafers instead of chocolate wafers. The paper liners were of animals, because the shower was safari themed.
Read more at Marthastewart.com: Mini Cheesecakes with Apricot Jam - Martha Stewart Recipes