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MINI CHEESE CAKES




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.

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.



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