1/4 c. graham cracker crumbs (substitute: vanilla wafers)
3 (3 oz.) pkgs. cream cheese, softened
1/3 c. plus 1 tsp. sugar
1 egg, at room temperature
2 tsp. lemon juice
1/2 tsp. vanilla extract
1/4 c. sour cream
Raspberries for garnish

Preheat oven to 350 degrees. Grease 6 muffin pan cups. Cover bottom and sides of each cup well with graham cracker crumbs; tap out excess. In medium bowl beat cream cheese and 1/2 cup sugar until fluffy, about 2 minutes. Add egg, lemon juice and vanilla; beat 3 minutes more. Evenly spoon filling into cups. Bake in center of oven 20 minutes. Cool on wire rack 10 minutes. In small bowl combine sour cream and remaining teaspoon sugar. Spread on cheesecakes. Return to oven for 5 minutes. Cool on wire rack; then refrigerate. Garnish with berries. Makes 6 servings, about 250 calories each.