adapted from Noble Pig Winery food blog, http://noblepig.com/2010/04/21/mini-baked-cheesecakes-with-strawberries.aspx
2 cups gingersnaps or graham crackers, crushed
10 Tablespoons butter, melted
2 cups whole milk ricotta cheese
2 cups cream cheese, room temperature
2 teaspoons vanilla extract
1-1/2 cups confectioner’s sugar
3 eggs, lightly beaten
Your favorite Republic of Jam preserves (recommended: Blueberry Lemon)
This recipe will make 48 mini muffins.
Preheat oven to 325 degrees. Place paper baking cups into mini muffin pans.
Put the cookies into a food processor and pulse until you end up with coarse crumbs. Stir in the butter until it is fully incorporated into the crumbs.
Place a teaspoon of the cookie mixture into each paper cup and press firmly into the bottom. Chill until set.
In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla and confectioner’s sugar, blending until smooth. Slowly add the eggs, blending well. Spoon mixture evenly over crust
Bake for 10-15 minutes. Remove pan from oven and cool 5 minutes. Then remove the cheesecakes and cool on a wire rack. Remove paper liners. Chill until ready to serve. Top each with ½ teaspoon jam.