Mini Lemon Cheesecakes

• 40 vanilla wafers, finely crushed (about 1-2/3 cups crumbs)
• 1/4 cup (1/2 stick) butter or margarine, softened
• 3 tsp. grated lemon zest, divided Safeway 4 ct For $5.00 thru 02/09
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1 egg
• 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09

1. Preheat oven to 350F.
2. Mix wafer crumbs, butter and 2 tsp.
3. of the lemon peel until well blended.
4. Spoon about 2 Tbsp.
5. of the crumb mixture into each of 12 greased or paper-lined medium muffin cups.
6. Press crumb mixture firmly onto bottom and up side of each cup to form crust.
7. Beat cream cheese with electric mixer on medium speed until creamy.
8. Gradually add sugar and remaining 1 tsp.
9. lemon peel, beating after each addition until well blended.
10. Add egg and lemon juice; beat just until blended.
11. Spoon batter evenly into crusts.
12. Bake 40 minutes or until lightly browned.
13. Turn oven off.
14. Let cheesecakes stand in oven for 20 minutes, leaving door slightly ajar.
15. Remove to wire rack to cool.
16. Refrigerate at least 1 hour before serving.
17. Remove from paper liners before serving.
18. Store leftover cheesecakes in refrigerator.

vanilla wafers, butter, lemon zest, philadelphia cream cheese, sugar, egg, lemon juice

Taken from www.kraftrecipes.com/recipes/mini-lemon-cheesecakes-53712.aspx (may not work)