Preheat oven to 350 degrees.

In a small bowl, combine the cracker crumbs, butter and egg white until combined.

Press 1/2 tablespoon of the crumb mixture into each well of a mini cheesecake pan. (If you don’t have a cheesecake pan, you can use a muffin pan lined with cupcake liners.)

Transfer to pan to the oven and bake for 10 minutes or until crisp.

Remove from the oven and allow to cool for 5 minutes.

Turn the heat down to 300 degrees.

Add the cream cheese, parmesan, basil, sugar, eggs and salt to a blender.

Puree the ingredients until smooth.

Fill each well of the pan halfway with the cheese mixture. Return the pan back to the oven and bake for 15-20 minutes, or until the edges are dry but the centers are still a little jiggly.

Remove from the oven and allow to cool to room temperature.

Transfer the pan to the refrigerator and chill for 8 hours or overnight.

Remover the cheesecakes from the pan by running a knife around the edges and pushing up on the bottom.

Transfer to a serving platter or plate.

Top with tomato jam and garnish with basil. Serve immediately.