Cheesecakes, individual cups

By lisapearce

Ingredients

• What You Need
• 1 1
• cup HONEY MAID Graham Cracker Crumbs
• 3/4 3/4
• cup plus 2 Tbsp. sugar, divided
• 3 3
• Tbsp. butter or margarine, melted
• 3 3
• pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 1
• tsp. vanilla
• 3 3
• eggs
• 1 1
• cup whipping cream
• 2 2
• cups blueberries
• 1 1
• Tbsp. lemon zest

Preparation

Step 1

HEAT oven to 325°F.

MIX graham crumbs, 2 Tbsp. sugar and butter until blended; 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 on low speed after each just until blended. Pour over crusts.

BAKE 25 to 30 min. 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 zest.