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  Mini Cheesecakes

1 cup graham cracker crumbs
3/4 cup plus 2 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 tsp. vanilla
3 eggs
1 cup whipping cream
2 cups blueberries
lemon zest
Optional
1/3 cup strawberry jam
strawberries
mint sprigs
milk chocolate
flake coconut

Heat oven to 325 degrees. Mix graham crumbs, 2 Tbsp. 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 to 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.

VARIATIONS: 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 Tbsp. milk chocolate, then top with 1 tsp. coconut. Makes 18 servings.

 


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