Cheesecake Cupcakes

This is a cheesecake recipe put in muffin tins.

Yield: 10-12 muffins

Crust:
1/2 cups graham cracker crumbs , about 12 full sheets, crushed
1/3 cup granulated sugar
6 Tablespoons butter , melted

Filling:
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs

Directions:

Heat  oven to 325°F.

Mix the graham cracker crumbs, sugar, and melted butter in a small bowl.

Line muffin tins with cupcake liners and press the crust mixture into the bottoms and sides of the liners.

Bake until hard.

Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
Pour into crusts.

Bake until center is almost set. Remove from oven and cool in the pan until set enough to remove. Refrigerate for 3 hours or until cold.