In small microwaveable bowl, microwave butter OR margarine on high (100%), 1 minute or until melted. Stir in graham cracker crumbs and sugar until evenly moistened.
Press 1 tablespoon crust mixture into the bottoms of 4 (6-ounce) microwaveable custard cups OR ramekins. Arrange in circle in microwave oven. Microwave on high (100%), 1 minute turning once; let stand while preparing filling.
In blender OR food processor blend egg, corn syrup, sugar, corn starch and lemon juice until commbined. Gradually add cream cheese; process 1 minute or until completely smooth. Pour into prepared cups. Arrange in circle in microwave oven. Microwave on medium (50%), 7 to 7-1/2 minutes or just until set, rotating and rearranging three times.
Cover and refrigerate 1 hour. Top with fruit, preserves, pie filling OR chocolate curls.