Heat oven to 325. Ever so lightly grease a 4 1/2 inch springform pans.

If not already crushed, crush graham crackers into crumbs. (It helps relieve lots of tension!)

In a small-ish glass bowl, melt one tbsp of butter. Once melted, mix in graham cracker crumbs and ONE tablespoon of sugar. Mix thoroughly and press into bottom of pan.

To avoid dirtying all the dishes in the house, rinse out the bowl. Now you can reuse it for the next step!

In bowl, combine Neufchatel cheese, yogurt, the remaining TWO tablespoons of sugar and vanilla extract. Whip it, whip it good. Until there are no lumps. Then gently fold in the beaten egg. Heather says this will prevent the top of your cheesecake from cracking. Mine didn't crack, so she must be right!

Pour batter over crust mixture. Place springform pan on top of a cookie sheet, and bake your single serve gluten-free cheesecake for 30-35 minutes. I highly suggest using a cookie sheet underneath, because the cheesecake mixture might weep a bit. At least mine did.

Once the cheesecake is done baking, remove it from the oven. Immediately run a knife around the edge to prevent the cheesecake from sticking to the pan as it cools. (I did not do this. Mine stuck to the side. Bad Margaret.) Cool on rack until it reaches room temperature, at least 30 minutes. Then, refrigerate for one to two hours.

Top in whichever way you prefer and ENJOY!