Mini Lemon Cheesecakes
40 vanilla wafers, finely crushed (about 1-2/3 cups)
zest and 1 Tbsp. juice from 1 lemon, divided
1/4 cup butter or margarine, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
Heat oven to 350°F.
Mix wafer crumbs, butter and 2 tsp. lemon zest until blended. Spoon about 2 Tbsp. crumb mixture into each of 12 paper-lined muffin cups. Press crumb mixture onto bottoms and up sides of prepared cups.
Beat cream cheese with mixer until creamy. Gradually add sugar, beating after each addition until well blended. Add egg, lemon juice and remaining zest; beat just until blended. Spoon into crusts.
Bake 40 min. or until lightly browned. Turn oven off. Let cheesecakes stand in oven 20 min., leaving door slightly ajar. Remove to wire rack; cool completely.
Refrigerate 1 hour. Remove from paper liners before serving.