Mini-Cheesecakes

I found this on the back of a Philadelphia cream cheese container and adapted it slightly.

1 cup Graham Cracker Crumbs

3/4 cup plus 2 TBSP sugar

3 TBSP butter or margarine, melted

3 packages (8oz each) Cream cheese, softened

1 tsp. vanilla

3 eggs

1 cup whipping cream

2 cups blueberries

a couple strawberries

1 TBSP lemon zest

Heat oven to 325 degrees.

Mix Graham cracker crumbs, 2 TBSP sugar and butter in a small bowl. Press mixture into the bottom of paper lined muffin pan cups. This recipe will make 18 but I only used it to make 12.

Beat cream cheese, remaining sugar and vanilla until blended. Add eggs, 1 at a time, mixing after each until it is blended in. Pour mixture over crusts.

Bake 25-30 minutes or until centers are almost set. I found 27 minutes to be perfect in my oven.  Cool completely, then refrigerate for 2 hours.

Beat whipping cream with mixer on medium speed until stiff peaks form. This took me approximately 9 minutes for the cream to whip using my hand mixer. Spread this onto cheesecakes. Top with blueberries, sliced strawberries, and lemon zest. I also added some extra graham cracker crumbs to the top of it for extra crunchiness.