Mini Blueberry and Maple Cheesecakes

• 2 cups sweet biscuit crumbs
• 100g butter, melted
• 375g PHILADELPHIA Block Cream Cheese, softened
• 1/2 cup caster sugar
• 3 eggs
• 1/2 cup sour cream
• 1/4 cup pure maple syrup
• 150g blueberries, fresh or frozen
• icing sugar, for dusting
• Extra blueberries, to serve

1. COMBINE biscuit crumbs and butter. Press into the base of 12 × 1/3 cup capacity greased and base lined muffin pans. Chill.
2. BEAT the PHILLY and sugar using an electric mixer until smooth. Add the eggs, sour cream and maple syrup and beat until well combined.
3. POUR the mixture into prepared pans and sprinkle over blueberries.
4. BAKE in a moderately slow oven 160°C for 35 minutes. Allow to cool in pans before removing. Place onto serving plates, dust with icing sugar and serve with extra berries. Serve immediately.

Tip: These little cheesecakes are delicious served warm with a dollop of cream.