Raspberry-Rose Cheesecake Minis

Heat oven to 325°F.

Place tea bags in small microwaveable cup. Add lemon juice. Microwave on HIGH 15 sec. or until heated through; set aside.

Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin pan cups, adding about 1 Tbsp. crumb mixture to each cup.

Beat cream cheese, 1/2 cup sugar and vanilla in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 1-1/2 cups batter; reserve for later use.

Press tea bags with back of spoon to release as much lemon juice from bags as possible. Add the colored lemon juice to remaining cheesecake batter; stir just enough to slightly swirl 2 batters together.

Spoon reserved plain batter over crusts, top with swirled batter.

Bake 18 to 20 min. or until centers of cheesecakes are almost set. Cool completely

Refrigerate 2 hrs.

Beat whipping cream and remaining sugar in small bowl with mixer on high speed until soft peaks form; spoon onto centers of cheesecakes. Surround with raspberry halves to resemble roses as shown in photo.