Strawberry Lemonade Cheesecake Minis

• 2 cups graham cracker crumbs
• 1 cup sugar, divided
• 6 Tbsp. butter, melted
• 2 cups fresh strawberries, divided
• 2 Tbsp. strawberry jam
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09

1. Mix graham crumbs, 1/4 cup sugar and butter until blended; press onto bottoms of 24 paper-lined muffin pan cups.
2. Refrigerate until ready to use.
3. Chop enough strawberries to measure 1-1/2 cups; place in medium bowl.
4. Add jam; mix lightly.
5. Reserve remaining berries for garnish.
6. Beat cream cheese and remaining sugar with mixer until blended.
7. Add dry gelatin mix; mix well.
8. Stir in COOL WHIP.
9. Spoon about 1 Tbsp.
10. cream cheese mixture over each crust.
11. Top with chopped strawberry mixture and remaining cream cheese mixture.
12. Refrigerate 4 hours or until firm.
13. Garnish with reserved berries and lemon zest.

graham cracker crumbs, sugar, butter, fresh strawberries, strawberry jam, philadelphia cream cheese, gelatin, lemon zest

Taken from www.kraftrecipes.com/recipes/strawberry-lemonade-cheesecake-minis-143351.aspx (may not work)