Mini Cheesecakes With Apricot Jam

Direction :

Heat oven and prepare pan; make crust mixture:
Preheat oven to 350°F. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter.
Press mixture into cups; bake, then let cool:
Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
Reduce oven temperature; make filling:
Reduce oven temperature to 275°F. 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.
Divide among muffin cups; bake:
Pour batter into muffin cups, filling almost to the tops. Bake until sides are set but centers are wobbly, about 20 minutes.
Let cool completely, then wrap and chill:
Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
Warm jam, then strain; spoon into cakes:
Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake.