Cheesecake Cupcakes

12 sugar cookies (can use crushed vanilla wafers)
8 ounces cream cheese at room temperature
1 cup sugar
2 eggs
1/2 cup sour cream
1/2 teaspoon grated lemon rind
3 tablespoons all purpose flour

Heat oven to 325 degrees. Line 12 muffin cups 3 x 1 1/2 inches) with foil cupcake liners. Place a cookie in bottom of each liner, trim cookies to fit if necessary. (or sprinkled about 1 tablespoon of vanilla wafers in the bottom of the foil cup)

Beat together cream cheese and sugar on medium speed in large bowl until smooth, add eggs, beating just til blended, beat in sour cream, vanilla and lemon rind. On low speed, beat in flour. Spoon batter into cups, dividing equally.

Bake in 325 degree oven for 35 to 40 minutes til cakes are set. Cool cakes in pan on rack for 20 minutes. Remove cake to rack to cool.

Can carefully spread strawberry preserves over top of each cake while warm. These can also be served with canned cherry pie filling for topping.

Makes 12 mini cakes