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Get Started - 100% free to try - join in 30 seconds1 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
MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
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.
BAKE 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
BEAT whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest.
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