Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Mini Cheesecakes with Apricot Jam 3.7 (133) 17 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 16, 2020 Print Share Share Tweet Pin Email Yield: 18 Ingredients ¾ cup crumbled chocolate-wafer cookies (about 18 cookies) ½ cup plus 1 tablespoon plus 1 teaspoon sugar 1 ½ ounces (3 tablespoons) unsalted butter, melted 1 pound cream cheese, softened ½ teaspoon pure vanilla extract 2 large eggs, lightly beaten ½ cup sour cream Pinch of salt ½ cup apricot jam Directions 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. Con Poulos Print