Strawberry Cheesecake Cupcakes

Ingredients

• 6 Tbsp butter melted
• 24 oz philadelphia cream cheese softened
• 2 cups graham cracker crumbs 
• 3 oz jell-o lemon flavor gelatin 
• 1 Tbsp lemon zest 
• 2 cups strawberries fresh divided
• 2 Tbsp strawberry jam 
• 1 cup sugar divided
• 8 oz cool whip whipped topping thawed

Equipment

• bowl
• blender
• muffin tray

Directions

1. Mix graham crumbs, 1/4 cup sugar and butter until blended; press onto bottoms of 24 paper-lined muffin pan cups. Refrigerate until ready to use.
2. Chop enough strawberries to measure 1-1/2 cups; place in medium bowl.
3. Add jam; mix lightly. Reserve remaining berries for garnish.
4. Beat cream cheese and remaining sugar with mixer until blended.
5. Add dry gelatin mix; mix well. Stir in COOL WHIP. Spoon about 1 Tbsp. cream cheese mixture over each crust. Top with chopped strawberry mixture and remaining cream cheese mixture.
6. Refrigerate 4 hours or until firm.
7. Garnish with reserved berries and lemon zest.