PHILADELPHIA Mini Cheesecakes

Ingredients

• 2 cups blueberries 
• 3 tablespoons butter melted
• 24 oz philadelphia cream cheese softened
• 3  eggs 
• 1 cups honey maid graham cracker crumbs 
• 1 tablespoon lemon zest 
• 0.8 cups sugar divided
• 1 teaspoon vanilla 
• 1 cup whipping cream 

Equipment

• oven
• blender
• muffin tray

Directions

1. HEAT oven to 325F.
2. MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
3. BEAT cream cheese, remaining sugar and vanilla with mixer until blended.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended.
5. Pour over crusts.
6. BAKE 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
7. BEAT whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.
8. Omit the whipped cream, blueberries and lemon zest.
9. Bake and chill cheesecakes as directed.
10. Spread with 1/3 cup strawberry jam.
11. Garnish with fresh strawberry halves and mint sprigs. Or, spread each cheesecake with 2 Tbsp. PHILADELPHIA INDULGENCE Milk Chocolate and 1 tsp. flaked coconut.