Raspberry Cheesecakes!

8 oz. cream cheese, room temperature
1/3 c. sugar
pinch of salt
1 t. vanilla
1 egg
12 ginger snaps or vanilla wafers
1/4 c. raspberry jam, warm
12 whole raspberries

In a food processor, puree the cream cheese, sugar, salt, vanilla, and eggs until smooth.  Grease a muffin tin and place a cookie in the bottom of each well or cupcake liner.  Spoon cream cheese mixture over the top of each cookie.  Spoon a few drops of warm jam onto each cheesecake and swirl with a knife.  Top each cheesecake with a fresh raspberry and bake at 325 degrees for 22 minutes.  Cool in the refrigerator for 4 hours before serving.