mini cheese cakes

¾ cup crushed graham crackers or chocolate cookies
½ cup plus 1 tbs plus 1 tsp sugar
3 tbs butter, melted
1 pound cream cheese, softened
½ teaspoon vanilla extract
2 large eggs, lightly beaten
½ cup sour cream
pinch of salt
desired topping

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake. Cheesecakes will keep, covered and refrigerated, for up to 3 days.