Miniature Cheesecakes

1 cup graham cracker crumbs
2 Tbsp sugar

2 Tbsp. margarine, melted
2 (8oz each) pkgs. Philadelphia Brand® cream cheese, softened
1/2 cup sugar
3 tsp. lemon juice
1 tsp. grated lemon peel
1/2 tsp. vanilla
2 eggs

Combine crumbs, sugar, margarine; press rounded measuring tablespoonful of crumb mixture onto bottom of each 12 paper lined muffin cups. Bake at
325° for 5 minutes.

Combine cream cheese, sugar, juice, peel, and vanilla until well blended.
Blend in eggs, 1 at time. Pour over crust, filling each cup to 3/4 full.
Bake at 325° 25 minutes. Cool before removing from pan. Chill.

Top with fruit preserves or fresh fruit, if desired.