Mini Blueberry Cheesecakes

INGREDIENTS:

Crust:
4 full sheets of graham crackers
1 tablespoon white granulated sugar
2 tablespoons unsalted butter, melted
Cheesecake Filling:
1 package (8 ounces) cream cheese, softened to room temperature
1/2 cup white granulated sugar
1/2 tablespoon white all-purpose flour
1/2 teaspoon vanilla extract
1 large egg
1 large lemon (1/2 tablespoon lemon zest and 2 tablespoons lemon juice)
Topping:
6 tablespoons blueberry jam, separated
1/2 pint fresh blueberries
Optional: powdered sugar for dusting

DIRECTIONS:

Crust:
Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 9 liners and fill up half of the other empty spaces with water. (This ensures even baking.)
In a food processor, pulse the graham crackers to crumbs; make sure there are no large pieces. Stir in the 1 tablespoon sugar and 2 tablespoons melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
Press down the crusts firmly with a milk cap or the backside of a tablespoon measuring spoon and set aside.
Filling:
In a medium-sized bowl, combine the 8 ounces package of room-temperature (Note 1) cream cheese and 1/2 cup white sugar. Beat at low and even speeds (in the same direction) until smooth and creamy. Add in the 1/2 tablespoon flour, 1/2 teaspoon vanilla extract, 1 large egg, 2 tablespoons lemon juice, and 1/2 tablespoon lemon zest. Beat at low and even speeds until combined and smooth …