Philadelphia Mini Cheesecakes

• 1 cups HONEY MAID Graham Cracker Crumbs
• 3/4 cups plus 2 Tbsp. sugar, divided
• 3 tablespoons Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 teaspoon vanilla
• 3 eggs
• 1 cup cup whipping cream
• 2 cups blueberries
• 1 tablespoon lemon zest

1. HEAT oven to 325u0b0F.
2. MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
3. BEAT cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
4. BAKE 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
5. BEAT whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.
6. Variation:
7. Omit the whipped cream, blueberries and lemon zest. Bake and chill cheesecakes as directed. Spread with 1/3 cup strawberry jam. Garnish with fresh strawberry halves and mint sprigs. Or, spread each cheesecake with 2 Tbsp. PHILADELPHIA INDULGENCE Milk Chocolate and 1 tsp. flaked coconut.

honey maid, sugar, butter, philadelphia cream cheese, vanilla, eggs, whipping cream, blueberries, lemon zest

Taken from www.myrecipes.com/recipe/philadelphia-mini-cheesecakes (may not work)