Instead of graham crackers, you could use cookie crumbs or ground nuts for the crust. Feel free to substitute other seasonal fruit for the blueberries. Or spread the cooled cheesecakes with strawberry jam and garnish with fresh strawberry halves and mint sprigs.
1 cup graham cracker crumbs
2 tablespoons sugar plus 3/4 cup, divided
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla
1 cup whipping cream
2 cups blueberries
1 tablespoon lemon zest
Heat oven to 350 degrees.
Mix graham crumbs with 2 tablespoons sugar and butter. Press onto bottoms of 18 paper-lined muffin pan cups.
Beat cream cheese, remaining sugar and vanilla with electric 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, until centers are almost set. Set aside on a rack to cool completely. Refrigerate 2 hours. Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest. Makes 18 servings.
Per serving: 273 calories (68 percent from fat), 21 g fat (11.8 g saturated, 5.5 g monounsaturated), 96 mg cholesterol, 4 g protein, 18 g carbohydrates, .6 g fiber, 197 mg sodium.