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Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
In a large bowl, beat the cream cheese until smooth. Add 1/2 cup sugar and vanilla extract, and beat until combined. Add the eggs one at a time, beating well after each addition.
Divide the cream cheese mixture evenly among the muffin liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until the centers are set. Remove from the oven and let cool completely in the muffin tin.
Once cooled, top each mini cheesecake with a spoonful of apricot jam. Garnish with fresh apricot slices if desired.
Refrigerate for at least 2 hours before serving.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 200 kcal | Servings: 12 mini cheesecakes
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