Preheat your oven to 350 degrees. Spray a 6-cup standard muffin pan with nonstick spray. Line each cup with a 2x6-Inch strip of foil allowing the foil to extend above the rim.
Stir together the gingersnap crumbs and butter in a small bowl until mixed well. Press to 2 teaspoons of crumb mixture onto the bottom of each cup. Refrigerate until firm, about 15 minutes.
Spread about 1 teaspoon fruit spread over the crumb mixture of each cup and refrigerate while making filling.
With an electric mixer on medium speed beat cream cheese in medium bowl until very smooth, about 2 minutes. Beat in egg, cream, yogurt, vanilla and lemon zest until well blended. Divide the batter evenly among the cups.
Bake until the edges are set and and centers jiggle slightly, about 20 minutes.
Remove from the oven and place on a wire rack to cool for 30 minutes. Cover the cakes with foil and refrigerate until chilled and set, at least 4 hours or up to 2 days. Lift the cheesecakes from their cups using the foil strips as handles.