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.
Spoon the cheesecake filling evenly between the 9 cups and bake for 23-27 minutes. The centers will still jiggle a little bit, but the edges should be set.
Remove from the oven and let cool at room temperature for 30 minutes and then transfer to the fridge and let cool for at least 2 hours. The centers will sink in a little. (This is for the jam filling!)
Topping:
Once the cheesecakes have been cooled for 2 hours in the fridge, place 4 and ½ tablespoons of blueberry jam in a small bowl and microwave for 10-15 seconds. Spoon ½ tablespoon of jam on top of each cheesecake and spread to cover the top.
Immediately top with fresh blueberries — about 4-6 per cheesecake, depending on their size.
Place the last 1 and ½ tablespoon of jam in the same small bowl and microwave for 10-15 seconds. Using a pastry brush, brush the tops of all of the fresh blueberries with the jam. Sprinkle powdered sugar on top if desired.