Lemon Curd Raspberry Cheesecake Bites

Preheat oven to 300ºF.

For the crust:
Mix together graham crackers, brown sugar and melted butter. Spoon about 1 1/2 tablespoons into a lined muffin tin and press down with the bottom of a shot glass. Refrigerate while making the filling.

For the filling:
Beat cream cheese until smooth. Continue beating and add in granulated sugar. Add egg, beating at least 30 seconds. Continue with sour cream, vanilla and lemon juice and beat until smooth.

Fill muffin cups 3/4 full. Top with dollops of lemon curd and raspberry jam and swirl together with a knife.

Bake for 20 minutes. Remove from the oven and let cool on a cooling rack. Transfer to the refrigerator until chilled.