---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Miniature Cheesecakes
 Categories: Cakes, Desserts, Easy
      Yield: 12 Servings
 
-----------------------------------CRUST-----------------------------------
    2/3 c  Graham cracker crumbs               2 tb Margarine
      2 tb Sugar                         

----------------------------------FILLING----------------------------------
      2 pk Cream cheese (8 ounces each)        2    Eggs
    1/2 c  Sugar                                    Strawberry, raspberry or
      1 tb Lemon juice                              -apricot preserves
    1/2 t  Vanilla                             1 t  Grated lemon peel
 
  Crust:

  Heat oven to 325 degrees.

  Mix crumbs, sugar and margarine.  Press rounded measuring tablespoonful of
  crumb mixture onto bottome of each of 12 paper-lined muffin cups.  Bake 5
  minutes.

  Filling:

  Beat cream cheese, sugar, juice, peel and vanilla at medium speed with
  electric mixer until well blended.  Add eggs, 1 at a time, mixing well
  after each addition.  Pour over crusts, filling each cup 3/4 full.

  Bake 25 minutes.  Cool before removing from pan.  Refrigerate.  Top with
  preserves just before serving.

  Variation:

  Substitute fresh fruit or pie filling for preserves.

  Variation:

  Instead of crust mixture, place one vanilla wafer in each paper-lined
  cup.
  
  Make ahead:

  Wrap chilled cheesecakes individually in plastic wrap; freeze.
  Let stand at room temperature for 40 minutes before serving.
 
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