Philly Mini Cheesecakes

How PERFECT are these for Easter or ANY celebration:
(makes 18)

18 cup muffin tin or you can use mini's* for the kids - of all ages :)
Paper muffin liners
1 cup graham cracker crumbs (put crackers in a sealed baggie, and roll a soup can over to crush*)
3/4 cup plus 2 T. sugar, divided
3 T. butter*,
3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 t. good* vanilla extract
3 eggs
1 cup whipping cream
2 cups fresh blueberries, strawberries*, cherry pie filling*, or Nutella*
Sliced almonds*
1 T. lemon zest

Heat oven to 325. Mix graham crumbs, 2 T. sugar, and butter until blended; press into 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 mins. or until centers are almost set. Cool completely. Refrigerate 2 hours. Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with fruit, or chocolate spread - or chocolate curls*, almonds, and lemon zest (except on the chocolate - you could decorate them with a sprig of fresh mint*. Also try toasted shredded coconut on top of the chocolate* = YUMOLA to me!!!!!!)

"There is a common denominator in any form of greatness - reliability."

Have FUN on this Wednesday!!

Love,

MM