Philadelphia Mini Cheesecakes

1. 1

   HEAT oven to 325u00b0F.

2. 2

   MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.

3. 3

   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.

4. 4

   BAKE 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

5. 5

   BEAT whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

6. 6

   Variation:

7. 7

   Omit the whipped cream, blueberries and lemon zest. Bake and chill cheesecakes as directed. Spread with 1/3 cup strawberry jam. Garnish with fresh strawberry halves and mint sprigs. Or, spread each cheesecake with 2 Tbsp. PHILADELPHIA INDULGENCE Milk Chocolate and 1 tsp. flaked coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.