Ingredients
makes 9 mini cheesecakes

100 gr country cookies, crumbled
2 tbsp butter, melted
150 gr cream cheese
75 gr granulated sugar
1 egg
1 tsp vanilla extract
1 tbsp lemon juice
100 ml whipping cream
1 tbsp cornstarch
2 tbsp jam


Instructions



1. Preheat your oven to 140 C - 285 F and line 9 muffin cups with paper liners.

2. In a bowl, stir together the crumbled cookies and melted butter. Divide crumbs evenly into 9 muffin cups. With fingers or round end of a wooden spoon, press crust down evenly.

3. In a medium bowl, whisk the cream cheese, sugar and egg until smooth. Stir in vanilla extract, lemon juice, sour cream and cornstarch. Whisk until juist combined.

4. Fill each crust almost to the top with cheesecake batter. Scoop 1 tsp of jam on top of each cheesecake and swirl jam into batter with a knife or toothpick to make a pretty design on top.

5. Bake in preheated oven for about 25 to 30 minutes or until cheesecake is set. Remove from oven and let sit in pan at room temperature for 30 minutes before removing. Transfer mini cheesecakes to a cooling rack to cool completely, another 30 minutes or so. Refrigerate until serving.