1 cup graham cracker crumbs
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
1 tsp. vanilla
1 cup sour cream
1 lemon – peel grated
2 cups fresh North Carolina blueberries
PREHEAT oven to 325°F. Mix crumbs, 3 Tbsp. of the sugar and the butter. Press firmly into bottom of 24 mini-muffin cups with liners. Bake 5-7 min.
BEAT cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream and lemon zest; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Puree the blueberries in a blender or food processor. Add to your cream cheese mixture and blend gently. Pour mixture into each crust.
BAKE 35 min. or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store any leftover cheesecake in the refrigerator.
Garnish each cheesecake with a fresh blueberry and a curl of lemon. You could also dust them with confectionery sugar. The lemon and blueberry together are a delicious complement to one another!