Mini Cheesecakes From Philadelphia®

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

1. Heat oven to 325 degrees F.
2. Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
3. Beat cream cheese, remaining 3/4 cup 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.

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

Taken from www.allrecipes.com/recipe/230952/mini-cheesecakes-from-philadelphia/ (may not work)