MINI STRAWBERRY COCONUT CHEESECAKES

canola oil

1 - 9 oz package cream cheese
16 coconut cookies, crushed
½ teaspoon cinnamon
¼ cup melted butter
2 tablespoons strawberry jam
2 eggs
¾ cup sugar
1 teaspoon vanilla extract
2 teaspoons lemon juice
fresh strawberries (optional)
whipped cream (optional)
Lightly spray or oil the cups of a flexible 6-cup muffin pan with canola oil. Set aside.
Remove the cream cheese from the refrigerator to soften.In a bowl combine the cookie crumbs, cinnamon, and melted butter. Mix well.Press 1/2 of the mixture into the cups of the muffin pan.Set the muffin pan in the refrigerator for 10 minutes.Spread 1/2 of the strawberry jam over the chilled crumbs.Place the cream cheese, eggs, sugar, vanilla, and lemon juice in a bowl. Beat until the mixture is smooth.Pour 1/2 of the mixture into the muffin cups.Microwave on high for 3 minutes or until the cheesecakes appear set.Place the muffin pan in the refrigerator to chill.Remove the cheesecakes from the muffin cups.
Wash the muffin pan and repeat the process with the remaining ingredients.