Lemon Mini Cheesecakes

• 1 cup graham cracker crumbs
• 3/4 cup plus 3 Tbsp. sugar, divided
• 3 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 Tbsp. flour
• 1 tsp. zest and 1 Tbsp. juice from 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 3 eggs

1. Heat oven to 325F.
2. Mix graham crumbs, 3 Tbsp.
3. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
4. Beat cream cheese, remaining sugar, flour, lemon zest and juice with mixer until blended.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Spoon over crusts.
7. Bake 25 to 30 min.
8. or until centers are almost set.
9. Cool completely.
10. Refrigerate 2 hours.

graham cracker crumbs, sugar, butter, philadelphia cream cheese, flour, lemon, eggs

Taken from www.kraftrecipes.com/recipes/lemon-mini-cheesecakes-156947.aspx (may not work)