Instructions:
Preheat your oven to 325°F (165°C). Prepare a mini cheesecake pan with paper liners.
Mix the graham cracker crumbs with melted butter in a medium bowl. Firmly press the mixture into the bottom of each liner.
In a large bowl, whip the cream cheese with sugar and vanilla extract until creamy. Integrate the egg, mixing until just blended.
Stir in the sour cream.
Distribute the cream cheese mixture over the crusts in the pan, filling each halfway.
Drop a teaspoon of blueberry preserves into each filled liner and gently swirl with a toothpick.
Top each with a dollop of lemon curd.
Bake for 20-25 minutes; the edges should be firm, but the center slightly wobbly.
Cool completely, then refrigerate for a minimum of 2 hours.
Embellish with fresh blueberries and lemon slices just before serving.
Prep Time: 15 mins | Total Time: 2 hrs 40 mins | Servings: 12 mini cheesecakes
