Cook Time: Prep Time: 20 minutes; Total Time: 5 hour
Meal Type: Dessert
NC Ingredients: Blueberries, Eggs
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.