MINI CHEESE CAKES

Ingredients

1cup graham cracker crumbs                                                                                                     

3/4cup plus 2 Tbsp. sugar, divided                                                                                            

3Tbsp. butter or margarine, melted                                                                                         

3pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened                                                

1tsp. vanilla                                                                                                                             

3 eggs                                                                              

1cup whipping cream or purchased whipped topping        

2 cups fresh strawberries or fresh blueberries                      

1Tbsp. lemon zest (optional )                                            

HEAT oven to 325°F.                                                    
                                                      

Instruction

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.

Use purchased whipped topping or BEAT whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with berries and zest.