Preheat oven to 325°F.

Grease the sides and bottoms of a muffin pan, or place a cupcake liner in each cup.

Combine cracker crumbs and butter in a small mixing bowl, mixing well.

Divide evenly among 12 muffin cups.

Press firmly into bottom. (I used a 1/4-cup measuring cup to press.)

Bake for 5 minutes.

In the bowl of a stand mixer, combine cream cheese, ricotta, parmesan, egg, and salt.

Using paddle attachment, mix on speed 4 for 2 minutes, scraping down sides occasionally.

Remove muffin pan from oven, and allow to cool for 5 minutes.

Reduce oven to 300°F.

Divide cheesecake mixture evenly among the muffin cups.

Bake for 18 minutes. Edges should be firm, and middle should jiggle slightly.

Cool on counter for 30 minutes.

Cover, and refrigerate for at least 4 hours.

Serve with tomato jam, cranberry sauce, or a savory chutney.