Photo: Leigh Beisch
1. Preheat oven to 375°.
2. Line muffin tin with foil cupcake liners. Place 1 vanilla wafer (flat side down) in bottom of each liner.
3. With a mixer fitted with a whisk attachment, or with a hand mixer, whip cream cheese until light and fluffy. Add sugar and combine. Mix in egg and vanilla, then flour and salt. Divide the filling among the lined cups, filling each no more than 1/4 cup. Bake for 20 minutes. Let cool to room temperature, or chill for up to 3 days.
4. When ready to serve, top with a spoonful of raspberry jam. Extra cheesecakes can be frozen for up to 2 weeks; defrost at room temperature.