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1
Make crust: Preheat oven to 350F.
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2
Line standard muffin tins with paper liners.
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3
Stir to combine chocolate cookie crumbs and 1 tablespoon plus 1 teaspoon sugar, then stir in melted butter.
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4
Press 1 tablespoon crumb mixture firmly in the bottom of each lined cup to form crust.
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5
Bake, rotating tins halfway through, until set, about 7 minutes.
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6
Transfer tins to wire racks to cool.
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7
Reduce oven temperature to 275F.
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8
Make filling: With an electric mixer on medium-high speed, beat cream cheese until smooth.
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9
Gradually add 1/2 cup sugar, followed by the vanilla.
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10
Beat until well combined, about 3 minutes.
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11
Drizzle in eggs, a bit at a time, stopping often to scrape down sides of bowl.
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12
Beat in sour cream and salt until combined.
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13
Pour batter into crust-lined cups, filling each almost to the very top.
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14
Bake, rotating tins halfway through, until filling is set around edges but centers appear soft, 20 to 22 minutes.
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15
Transfer tins to wire racks to cool completely.
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16
Refrigerate (in tins) at least 4 hours (or overnight).
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17
To finish, bring cheesecakes to room temperature and remove from tins.
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18
Heat jam in a saucepan until loose.
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19
Strain through a fine sieve to remove lumps.
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20
Spoon warm jam (about 1 teaspoon) onto each cheesecake.
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21
Serve immediately.
