Mini-Blueberry Cheesecakes

Crust:


2 1/2 cups graham cracker crumbs
4 tablespoons sugar
3/4 cup melted butter

Filling:

1 1/2 cups cream cheese, softened
1/2 cup sugar
1/4 teaspoon vanilla
2 eggs
1 can blueberry filling

Procedure:

1. Preheat oven to 350 degree F.
Prepare a 12-hole muffin pan.
2. In a bowl, combine graham cracker crumbs, sugar and melted butter. Blend well.
3. Divide into 12 portions then press to cover the bottom and sides of the muffin pan. Set aside.
4. In a bowl, beat the cream cheese until soft then add the sugar and vanilla. Add the eggs and beat until smooth.
5. Pour into the prepared crusts.
6. Bake for about 25 minutes or or until the filling is set.
7. Cool then tip with the blueberry filling. Chill before serving.

Tips:

To prevent the baked cheesecake from puffing while baking and cracking it cools, don't overbeat the eggs. Also let the cake for a few minutes before removing it from the pan. Other toppings that can be used are fresh mangoes, canned cherries, peaches or mandarin oranges.