1/2 c. graham cracker crumbs
2 tbsp. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 egg
1/2 tsp. vanilla extract
2 tbsp. strawberry preserves

Combine graham cracker crumbs and butter, stirring well. Line 1 3/4 inch muffin pans with miniature paper liners. Spoon 1 teaspoon crumb mixture into each liner, gently press into bottom.

Beat cream cheese at high speed of an electric mixer until light and fluffy. Gradually add sugar, and mix well. Add egg and vanilla, beating well. Spoon mixture into liners. Bake at 350 degrees for 10 minutes.

Spoon about 1/4 teaspoon strawberry preserves over each cheesecake, chill thoroughly. Yield: 2 dozen.