1. Preheat the oven to 325 degrees and line mini muffins tins with mini muffin paper liners.  Prepare the graham cracker crust.

Graham Cracker Crust

1. Stir together the sugar and graham cracker crumbs.  Pour in the melted butter and mix until a crumbly crust comes together.
2. Put 1 tsp of crust in each muffin liner.  Press into the bottoms with your fingertip.

Cheesecake

1. Beat the cream cheese and sour cream together until smooth. No lumps remaining.
2. Beat in the sugar and vanilla.
3. Add the eggs and the flour.
4. Fill each prepared muffin liner with enough cheesecake batter to fill it nearly to the top.
5. Spoon a tiny glob of jam on the top of each one and swirl the jam slightly with a toothpick.
6. Bake at 325 degrees for 17 minutes.  Cool on a wire rack for at least 20 minutes before trying to remove them from the pans.  Remove them carefully and finish cooling them on a wire rack.  Then place them in the fridge and chill for 2-3 hours until cold all the way through.