---------- Recipe via Meal-Master (tm) v8.04
       Title: Miniature Cheesecakes
  Categories: Cakes, Desserts, Easy
       Yield: 12 Servings
     2/3 c  Graham cracker crumbs               2 tb Margarine
       2 tb Sugar                         
       2 pk Cream cheese (8 ounces each)        2    Eggs
     1/2 c  Sugar                                    Strawberry, raspberry or
       1 tb Lemon juice                              -apricot preserves
     1/2 t  Vanilla                             1 t  Grated lemon peel
   Crust: Heat oven to 325 degrees.
   Mix crumbs, sugar and margarine.  Press rounded measuring tablespoonful of
   crumb mixture onto bottome of each of 12 paperlined muffin cups.  Bake 5
   Filling:  Beat cream cheese, sugar, juice, peel and vanilla at medium
   speed with electric mixer until well blended.  Add eggs, 1 at a time,
   mixing well after each addition.  Pour over crusts, filling each cup 3/4
   Bake 25 minutes.  Cool before removing from pan.  Refrigerate.  Top with
   preserves just before serving.
   VARIATION:  Substitue fresh fruit or pie filling for preserves.
   VARIATION:  Instead of crust mixture, place one vanilla wafer in each
   paperlined cup.
   MAKE AHEAD:  Wrap chilled cheesecakes individually in plastic wrap;
   freeze.  Let stand at room temperature for 40 minutes before serving.