PHILADELPHIA MINI CHEESECAKES

 
PHILADELPHIA MINI CHEESECAKES

1 C.   graham cracker crumbs

3/4 C plus 2 T sugar, divided

3 T    margarine, melted

3 pkgs Philadelphia cream cheese (8 oz each), softened

1 t     vanilla

3       eggs

1 C   whipping cream

2 C   blueberries

1 T   lemon zest

18     paper cup cake liners

Heat oven to 325 degrees F.  Mix graham cracker crumbs, 2 T. sugar and butter.  press onto bottoms of 18 paper-lined muffin pan cups.  Beat cream cheese, remaining sugar and vanilla with mixer until blended  Add eggs, 1 at a time, mixing in low speed after each just until blended.  Pour over crusts.

 Bake 25 - 30 minutes, or until centers are almost set.  Cool completely.  Refrigerate 2 hours.  Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes.  Top with blueberries and  the lemon zest.

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