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Spring cheesecakes

Total time: 3 hours, 20 minutes (includes refrigerating) Makes 18 servings 1 cup Honey Maid Graham Cracker Crumbs 3/4 cup plus 2 tablespoons sugar, divided 3 tablespoons butter or margarine, melted 3 packages (8 ounces each) Philadelphia Cream Cheese, softened 1 teaspoon vanilla 3 eggs 1 cup whipping cream 2 cups blueberries 1 tablespoon lemon zest

Preheat oven to 325 degrees. Mix graham crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups. 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. Bake 25-30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours. Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest. Variation: Omit the whipping cream, blueberries and lemon zest. Bake and refrigerate cheesecakes as directed. Spread evenly with 1/3 cup strawberry jam. Garnish with fresh strawberry halves and mint sprigs. Or, spread each cheesecake with 2 tablespoons Philadelphia Indulgence Milk Chocolate, then top with 1 teaspoon