Preheat oven to 325. Mix graham cracker crumbs, 2 tbsp sugar, and butter until blended. Press onto bottoms of 18 paper lined muffin pan cups.
Beat cream cheese, remaining 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 25-30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
Beat whipping cream with mixer on high speed until stiff peaks form. Spread onto cheesecakes. Top with blueberries, strawberries, or chocolate.
Originally Submitted
8/30/2013
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