Mini Cheesecake Jars

Active Time: 20 minutes Total Time: Over Night Yields: 6 Ingredients: 8 oz cream cheese room temp cup sugar 3 large eggs room temp 4 ounces sour cream (1/2 cup) 1 Tablespoon fresh lemon juice Salt Cup plus 1 tablespoon fruit preserves or jam For The Graham Topping cup finely ground graham crackers (From 4 crackers) 1 Tablespoons unsalted butter, melted Method of Perpetration: 1. Preheat oven to 325. Make the cheesecakes. Beat cream cheese with a mixer on medium speed until smooth. Add sugar. Beat on medium speed for 3 minutes more. Reduce speed to low. Add eggs, 1 at a time, beating well affect each addition. Raise speed to medium. Add sour cream, lemon juice, and teaspoon salt. Beat for 3 minutes. 2. Divide batter among six 6-ounce jars, filling each of them two-thirds. Transfer jars to a deep baking dish; add enough boiling water to dish to reach halfway up the sides of the jars. Cover dish with foil; cut 8 slits into top to vent. Bake until set in the center, about 25 minutes. Let cool. Refrigerate overnight to set. 3. Meanwhile, make the graham topping: stir together graham cracker crumbs and butter. Bake on a parchment-lined baking for 10 minutes. Let cool. 4. Top each cheesecake with 1 Tablespoon plus 1 teaspoons preserves. Divide graham topping among jars.