PHILADELPHIA CREAM CHEESE CHEESECAKE RECIPE VANILLA WAFERS RECIPES

Steps:

• Heat oven to 325 degrees F.
• Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
• Beat cream cheese, remaining 3/4 cup sugar and vanilla with 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 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
• Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

Steps:

• Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until totally combined. (Mixture should resemble wet sand.) Press into bottom and up sides of prepared pan. Set aside. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Pour mixture over crust. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.  Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.  Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.