Frosted Toast Crunch™ Cheesecake Cupcakes

Ingredients

• 2 cups frosted toast cereal crushed
• 0.3 cup butter melted
• 16 oz cream cheese room temperature
• 0.5 cup granulated sugar 
• 2  eggs 
• 2 teaspoons lemon zest grated
• 2 tablespoons juice of lemon fresh
• 1 teaspoon vanilla 
• 1 serving whipped cream (from aerosol can)
• 1 serving raspberries fresh
• 1 serving powdered sugar 

Equipment

• bowl
• frying pan
• oven
• wire rack
• hand mixer
• muffin liners

Directions

1. Heat oven to 325°F.
2. Place paper baking cup in each of 12 regular-size muffin cups; lightly spray paper cups with cooking spray.
3. In medium bowl, mix crushed cereal and melted butter. Press about 1 tablespoon crumb mixture firmly in bottom of each muffin cup. Set aside.
4. In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended.
5. Add lemon peel, lemon juice and vanilla; beat just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
6. Bake 25 minutes or until filling is set and edges are lightly browned. Cool 10 minutes; remove from pan to cooling rack. Cool completely. Refrigerate until chilled, about 2 hours.
7. To serve, remove paper cups from cheesecakes.
8. Garnish with whipped cream topping, raspberries and powdered sugar. Store covered in refrigerator.