Instructions:

Preheat oven to 325°F.

Combine graham cracker crumbs and melted butter, then press into the bottom of mini cheesecake tins.

In a large bowl, beat cream cheese and sugar until smooth.

Beat in eggs, vanilla extract, and lemon zest until combined.

Divide mixture among the cheesecake tins.

Swirl raspberry preserves into the batter.

Bake for 20-25 minutes or until centers are set.

Cool before serving.