|Looking for the recipe for the larger cheesecake? Click HERE|
1½ cups chocolate wafer crumbs
4 tbsp. butter, melted
3 tbsp. sugar
For the filling:4 8oz pkg cream cheese, at room temperature
1 cup sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
Preheat the oven to 325 degrees, and line cupcake pans with foil liners. In a small bowl, combine the crumbs, melted butter, and sugar, and stir until crumbs are thoroughly moistened. Press one tablespoon of the graham mixture into the bottom of each cupcake liner. I use a small glass to press it down firmly. Bake for 5 minutes, until just set and transfer to a cooling rack.
To make the cheesecake, beat the cream cheese on medium-high speed with an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
Spoon 3 or so tablespoons of the cheesecake mixture over the crust in each cupcake liner. Dot a ½ teaspoon of the melted jam in a few dots over the cheesecake filling. Use a toothpick lightly swirl the jam through the cheesecake.
Bake until the filling is set, about 20 minutes, rotating the pans halfway through baking. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least several hours before serving.
TIP: I often top mine with homemade whipped cream and a single fresh rasberry..very pretty! See photo below...