1 1/2 c. graham cracker crumbs
1/2 c. plus 2 tbsp. sugar
6 tbsp. butter, melted

In medium bowl, combine above ingredients. With back of teaspoon, press mixture evenly and firmly on the bottoms and halfway up sides of cups (2 1/4 x 1 1/4 inch) or two 12-cup muffin pans.

In large bowl, beat 1 1/4 pounds cream cheese, softened (2 1/2 large 8 oz. packages).

Add: 1 1/2 tbsp. unsifted flour 1/4 tsp. grated lemon rind 1/4 tsp. grated orange rind Dash of salt

Mix well. Stir in 1/4 teaspoon vanilla extract. Add 3 eggs, one at a time, beating well after each addition. Fill crumb-lined muffin cups 2/3 full. Bake at 325 degrees for 30 minutes or until toothpick inserted near center comes out clean. Cool to room temperature. Chill 30 minutes.

Or at this point, freeze up to 30 days, then thaw and proceed as directed. With a small knife, gently loosen crumb crust and lift cheesecakes from pan. Spread 1 tablespoon jam or preserves on top of each cheesecake. Refrigerate. Makes 24 individual cakes.