Watch them as they cook as every oven is different. They will be puffy and slightly jiggly when ready. As they cool they sink down in the middle and allow for toppings! A wonderful base for a million creative options. some i've tried... 1) mix in a cup of mini chocolate chips into batter. when cooled drizzle chocolate or caramel on top. 2) after cooled microwave 1/2 C of seedless raspberry jam for 25 seconds, stir, and top. melt white chocolate and drizzle on top of that. 3) use canned cherry OR blueberry pie filling. 4) use Oreo crumbs instead of graham. The ideas are endless!

1/3 cup graham cracker crumbs
1 tablespoon white sugar
1 tablespoon margarine, melted

1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 egg

1/3 cup graham cracker crumbs 1 tablespoon white sugar 1 tablespoon margarine, melted 1 (8 ounce) package cream cheese, softened 1/4 cup white sugar 1 1/2 teaspoons lemon juice 1/2 teaspoon grated lemon zest 1/4 teaspoon vanilla extract 1 egg

1.Preheat oven to 325 degrees F (165 degrees C). Grease a 6 cup muffin pan.
In a medium bowl, mix together the graham cracker crumbs, sugar and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.