-CRUST-
2/3 c Graham cracker crumbs
2 tb Sugar
2 tb Margarine; melted
FILLING
2 pk Cream cheese; 8 oz
1/2 c Sugar
1 ts Grated lemon peel
1/2 ts Vanilla
2 Eggs
Preheat oven to 325 F
Crust Mix crumbs, sugar and margarine. Press rounded measuring tablespoon
full of crumb mixture onto bottom of each of 12 paper lined muffin cups.
Bake 5 minutes.
Filling Beat cream cheese, sugar, juice peel and vanilla at medium speed
with electric mixer until well blended. Add eggs, 1 at a time, mixing well
after each addition. Pour over crusts, filling each cup 3/4 full. Bake 25
minutes. Cool before removing from pan. Refridgerate. Top with preserves
just before serving.
NOTES : I substitute Vanilla Wafer Cookies for the crust. It works very
nicley and saves time.
Yields
12 Servings