For the filling, mix cream cheese, sugar, eggs and egg yolk well with the whisks of the mixer.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a muffin baking tray (12 troughs) and cut each pastry sheet into 4 equal squares. Line each muffin tray with 2 squares staggered.
Spread about 3 tablespoons of cream cheese cream in it. Add approx. 1 tsp. fruit spread each and stir in lightly. Bake in a hot oven for about 20 minutes. Let the cheesecakes cool down, lift them out of the tin while still warm and let them cool down on a cake rack.
Bake 8 more mini cheesecakes from the rest of the pastry sheets, cream cheese and fruit spread.