Heat oven to 325 degrees and coat 16-20-cup mini
muffin tin with nonstick cooking spray.
In small bowl, stir together graham cracker crumbs,
butter and 1 tablespoon sugar. Place equal amounts
into each mini muffin cup, then press firmly into bottom
of each cup. Working with one cup at a time, press
small piece of plastic wrap onto surface, and press crust
firmly into mini muffin cups.
In large bowl of electric mixer,
beat cream cheese, maple syrup
and remaining sugar until
smooth; beat in flour and vanilla
on low speed. Add egg and beat
until just combined; stir in olives.
Spoon equal amounts into each
cup. Bake for 20-25 minutes,
or until filling feels set. Let cool
completely, then run small, thin
knife around edge of each to remove