1/3 c. graham cracker crumbs
1 tbsp. sugar
1 tbsp. melted Parkay

1 (8 oz.) pkg. Philadelphia cream cheese
1 1/2 tsp. lemon juice
1/4 tsp. vanilla
Kraft strawberry or apricot preserves
1/4 c. sugar
1/2 tsp. grated lemon peel
1 egg

Combine crumbs, butter, and sugar. Press rounded tablespoonful of crumb mixture onto 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.

Make ahead and wrap chilled cheesecake individually in moisture-vaporproof wrap; freeze. Let stand at room temperature for 40 minutes before serving.