1/3 cup graham cracker crumbs
1 tablespoon margarine, melted
1 tablespoon granulated sugar
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
1 egg
Strawberry or apricot preserves

Combine crumbs, margarine and sugar. Press rounded measuring tablespoonful of crumb mixture onto bottom of each of six paper-lined muffin cups. Bake at 325 degrees F for 5 minutes.

Combine cream cheese, sugar, juice, peel and vanilla extract, mixing at medium speed of electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 full. Bake at 325 degrees F for 25 minutes. Cool before removing from pan. Chill. Top each with a dollop of preserves just before serving.

To make ahead, wrap chilled cheesecakes individually in moisture/vapor-proof wrap; freeze. Let stand at room temperature for 40 minutes before serving.