1/3 c. graham cracker crumbs
1 tbsp. butter, melted
1 tbsp. sugar
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 1/2 tsp. lemon juice
1/2 tsp. grated lemon peel
1/4 tsp. vanilla
1 egg
Preserves

Combine crumbs, butter and sugar. Press rounded measuring tablespoon of crumb mixture into bottom of each of 6 paper-lined muffin cups. Bake at 325 degrees for 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 full. Bake at 325 degrees for 25 minutes. Cool before removing from pan. Chill. Top with preserves just before serving.