Lemon cheesecakes

From: Cupcakes by Pamela Clark. 

Lovely little book with beautiful photography and thoughtful, original treats (has many ideas that are not cupcakes but small individual sized servings!)

3.5 oz vanilla wafers
4 tbl butter, melted
Two 8 oz package of cream cheese, softened
3 tsp finely grated lemon peel
1/2 cup sugar
2 eggs

2/3 cup apricot jam
3 tbl brandy

1. preheat over to 275. line muffin pan (12 hole standard)
2. blend cookies until fine. Add butter, process until JUST combined.  Divide mixture among cups; press firmly & refrigerate 30 minutes

3. beat cheese, lemon peel and sugar in a small bowl with electric mixer until smooth. Beat in eggs. Pour mixture into cups.

4. bake small cakes 25 minutes. Cool
5. make glaze (last two ingredients) - heat jam/brandy in small pot over low heat & strain.
6. pour glaze evenly over tops of cakes; refrigerate 2 hours or until glaze is set.