Strawberry Lemonade Cheesecake Minis

• 2 cups graham crumbs
• 1/3 cup butter, melted
• 2 cups fresh strawberries, divided
• 2 Tbsp. Kraft Pure Strawberry Jam, warmed
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup sugar
• 1 pkg. (85 g) Jell-O Lemon Jelly Powder
• 3 cups thawed Cool Whip Whipped Topping
• 1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09

1. Mix graham crumbs and butter until blended; press onto bottoms of 24 paper-lined muffin cups.
2. Refrigerate until ready to use.
3. Quarter 6 strawberries; reserve for later use.
4. Chop remaining strawberries; mix with jam.
5. Beat cream cheese and sugar with mixer until blended.
6. Add dry jelly powder; mix well.
7. Gently stir in Cool Whip.
8. Spoon about 1 Tbsp.
9. cream cheese mixture over each crust.
10. Top with chopped strawberry mixture and remaining cream cheese mixture.
11. Refrigerate 4 hours or until firm.
12. Top with reserved berries and lemon zest.

graham crumbs, butter, fresh strawberries, strawberry, cream cheese, sugar, topping, lemon zest

Taken from www.kraftrecipes.com/recipes/strawberry-lemonade-cheesecake-minis-144465.aspx (may not work)