Preheat the oven to 325°F (165°C). Line a mini cheesecake pan with paper liners.
In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of each liner.
In a large mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add the egg and beat until just combined.
Fold in sour cream until incorporated.
Pour the cream cheese mixture over the graham cracker crusts, filling each liner halfway.
Add a teaspoon of blueberry preserves into each cheesecake and swirl it lightly with a toothpick.
Spoon a small amount of lemon curd on top of each cheesecake.
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