Ingredients
1
cup graham cracker crumbs
3/4
cup sugar
1/3
cup butter, melted
2
packages (8 oz each) cream cheese, softened
2
teaspoons vanilla
1
teaspoon grated lemon peel
3
eggs
1/4
cup raspberry preserves
Preparation
Heat oven to 350°F. Place paper baking cup in each of 16 regular-size muffin cups. In small bowl, mix graham cracker crumbs, 1/4 cup of the sugar and the melted butter. Press 1 tablespoon mixture firmly in bottom of each muffin cup for crust.
In large bowl, beat cream cheese and remaining 1/2 cup sugar with electric mixer on medium speed until smooth. Add vanilla, lemon peel and eggs; beat until smooth. Spoon filling evenly over crusts.
Bake 20 to 25 minutes or until set. Remove from pans to cooling racks; cool 30 minutes.
With straw, poke 2 holes in top of each cheesecake. Spoon preserves into small resealable food-storage plastic bag; seal bag. Cut off bottom corner of bag; squeeze bag to pipe preserves into holes and on top of cheesecakes to look like fang marks. Refrigerate 1 hour or until chilled. Store covered in refrigerator.
