Let’s break down the process into easy-to-follow steps. I’ll guide you through each stage.

Step 1: Preheat and Prepare. Preheat your oven to 325°F (160°C). Line two 12-cup muffin tins with 16 paper liners (you’ll only need 16 liners total). Spray the liners with cooking spray.

Step 2: Make the Crust. In a large bowl, combine the crushed graham crackers, melted butter, and salt. Stir until the mixture is evenly moistened. Press the graham cracker mixture firmly into the bottom of the paper liners.

Step 3: Make the Filling. In a large bowl, beat the softened cream cheese with an electric hand mixer (or in a stand mixer) until light and fluffy. Add the eggs, sour cream, sugar, vanilla extract, and salt. Beat until the mixture is smooth and well combined.

Step 4: Assemble and Bake. Pour the cheesecake filling over the graham cracker crusts, filling each liner almost to the top. Bake for 20 minutes, or until the center is slightly jiggly.

Step 5: Cool and Chill. Let the cupcakes cool completely in the muffin tins, then refrigerate for at least 2 hours to allow them to set completely.

Step 6: Prepare the Glaze and Topping. In a small microwave-safe bowl, combine the jam (orange marmalade or apricot jam) with 1 tablespoon of water. Microwave on medium power for 15 seconds, or until the jam is melted and easily stirred.

Step 7: Top and Serve. To serve, top the chilled cheesecake cupcakes with your desired fresh berries. Brush the jam glaze over the fruit before serving.

These instructions are easy to follow.