Preheat oven to 325°F.

Combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter.

Press the mixture onto the bottom of 18 paper-lined muffin pan cups to form the crust.

In a separate bowl, beat cream cheese, remaining sugar, and vanilla until blended and smooth.

Add eggs one at a time, mixing on low speed after each addition until just blended.

Pour the cream cheese mixture over the prepared crusts in the muffin pan.

Bake for 25 to 30 minutes, or until the centers are almost set.

Allow cheesecakes to cool completely at room temperature.

Refrigerate for at least 2 hours to chill thoroughly.

Beat whipping cream on high speed until stiff peaks form.

Gently spread the whipped cream onto the chilled cheesecakes.

Top each cheesecake with blueberries and lemon zest.

Serve and enjoy!