Small-LIttle-Mini Blueberry Cheesecakes

• 24 paper mini baking cups
• 1 c cookie crumbs made from any crisp gourmet cookies (such as Lotus Biscoff)
• 3 1/2 T butter, melted
• Pinch of Diamond kosher salt
• 1 (8-oz.) package cream cheese, at room temperature
• 1/4 c sugar
• 1 1/2 T fresh lime juice
• 1/2 tsp vanilla
• 1 large egg
• 1/4 c blueberry preserves (Bonne Maman Wild Blueberry Preserves is a good choice)
• 1/2 c fresh blueberries

Preheat oven to 325°. Place paper baking cups in 1 (24-cup) mini-size muffin pan.

Stir together cookie crumbs, butter, and pinch of salt. Firmly press about 1 tsp crumb mixture into bottom of each baking cup (I used a glass jigger to help press evenly)

Bake at 325° for 6 minutes. Cool on a wire rack.

Beat cream cheese, sugar, lime juice, and vanilla at medium speed with an electric mixer until blended. Add the egg, beating until mixed in well.

Divide mixture among prepared baking cups, filling each cup almost to the top. You may have some batter left over.

Bake at 325° for 15 to 20 minutes or until just set. Cool on wire rack 30 minutes. Remove from the pan, cover and chill for a few hours before serving. If you have extras, they can be frozen.

When ready to serve, top each cheesecake with 1 tsp. preserves and surround with a few blueberries.