Heat oven 325* F

Mix graham crumbs, 2 Tbsp sugar and butter; 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 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

Beat whipping cream with mixer on high until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest.