Miniature Lemon Cheesecake Tarts

1 c graham cracker crumbs
5 Tbsp unsalted butter, melted
8 oz package cream cheese, at room temperature
1/3 c sugar
1 egg
2 Tbsp sour cream
2 tsp fresh lemon juice
1/2 tsp vanilla
1/2 c lemon curd, apricot preserves, currant jelly, or seedless raspberry jam
Grease two mini-muffin pans. Mix crumbs and butter in bowl until combined. Spoon 2 tsp mixture into each depression; press into bottom and up sides.
Heat oven to 375°. Beat cream cheese and sugar in bowl until very smooth, 3 minutes. Beat in egg. Beat in sour cream, juice and vanilla just until blended. Transfer mixture to large glass measuring cup. Fill each tart shell about 3/4 full. Place muffin pans on large baking sheet. Bake 10 minutes or until slightly puffed; do not overbake. Remove pans to wire rack and cool completely. Refrigerate 3 hours.
To serve, fill sink with hot tap water. Dip each muffin tin into water about 30 seconds, being careful not to let water touch cakes. Using small, thin metal spatula, gently loosen each cake and remove from pan. Spoon 1 tsp of curd, preserves, jelly, or jam onto each cake. Serve or refrigerate tarts in airtight container up to one week.
Yield: 24 mini tarts

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