Mini Cheesecakes

1 c. graham cracker crumbs
3/4 c. + 2 T. sugar, divided
3 T. butter, melted
3 8 oz. pkgs, cream cheese , softened
1 t. vanilla
3 eggs
whipped topping
2 c. blueberries*
1 T. lemon zest

Heat oven to 325 degrees. Combine crumbs, 2 T. sugar, and butter. Press into bottoms of 18 paper lined muffin tins. Beat cream cheese, remaining sugar, and vanilla until blended. Add eggs, 1 at a time.Blend on low speed until combined. Pour over crusts. Bake 25-30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours. Spread whipped topping over each cheesecake and top with blueberries and zest.

*other fruits may be used instead