Prep
15-30 mins
Cook
3 HRS
Calories
270
Ingredients
1 cup
graham cracker crumbs
3/4 cup
plus 2 Tbsp. sugar, divided
3 tbsp
butter or margarine, melted
3 pkg
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp
vanilla
3
eggs
1 cup
whipping cream
2 cups
blueberries
1 tbsp
lemon zest
Instructions
Step 1
Heat oven to 325°F.
Step 2
Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
Step 3
Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Step 4
Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Step 5
Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest.