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1
Preheat oven to 325F with rack in the middle.
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2
Separate muffin papers and set in muffin tins.
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3
Put one cookie in the bottom of each cup.
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4
Beat cream cheese on low speed until vey smooth, scraping down the bowl once or twice during process.
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5
Gradually add egg and continue to beat until mixture is smooth.
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6
Add sour cream, sugar, lemon juice, vanilla and salt and beat until smooth, scraping down sides of bowl as necessary.
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7
Sprinkle flour over batter and mix.
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8
Divide the batter among the muffin cups and give the tin a gentle shake to level the batter.
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9
Bake for 25 minutes or until the cakes are set - GENTLY shake the tin to test.
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10
Place the tin on a rack and cool cakes completely.
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11
Carefully, remove the cakes from the tin and refrigerate for several hours or overnight until well chilled and firm.
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12
To serve: rinse, drain, and hull the berries.
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13
Stand each berry on its flat hulled end and slice thinly, keeping them in their original shape.
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14
Set aside.
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15
Heat jelly in a small pan over low heat until liquid.
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16
With a small spoon, drizzle a small amount of jelly over the cakes, using the back of the spoon to spread it evenly over the tops.
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17
Pick up a berry and open it like a deck of cards and fan it over the top of a cake.
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18
Layer a second berry over the top of it.
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19
Re-warm jelly and spoon over the tops of the berries.
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20
Enjoy!
