Strawberry Lemonade Mini Cheesecakes

2

cups  HONEY MAID Graham Cracker Crumbs

1

cup  sugar, divided

6

Tbsp.  butter, melted

2

cups  fresh strawberries, divided

2

Tbsp.  strawberry jam

3

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1

pkg.  (3 oz.) JELL-O Lemon Flavor Gelatin

1

tub  (8 oz.) COOL WHIP Whipped Topping, thawed

1

Tbsp.  lemon zest

make it

MIX graham crumbs, 1/4 cup sugar and butter until blended; press onto bottoms of 24 paper-lined muffin pan cups. Refrigerate until ready to use.

CHOP enough strawberries to measure 1-1/2 cups; place in medium bowl. Add jam; mix lightly. Reserve remaining berries for garnish.

BEAT cream cheese and remaining sugar with mixer until blended. Add dry gelatin mix; mix well. Stir in COOL WHIP. Spoon about 1 Tbsp. cream cheese mixture over each crust. Top with chopped strawberry mixture and remaining cream cheese mixture.

REFRIGERATE 4 hours or until firm. Garnish with reserved berries and lemon zest.