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Easter Mini Cheesecakes

Shelly's
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Category: Cheesecake
    Prep Time:       Cook Time:       Total Time:  

1 cup graham cracker crumbs
3/4 cup plus 2 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 eggs
1 cup plus 2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted
54 speckled malted milk eggs (about 9 oz.)
make it
HEAT oven to 325°F.

MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.

BEAT cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.

BAKE 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

TOP each cheesecake with 1 Tbsp. coconut; shape to resemble bird's nest. Fill with malted milk eggs.

Recipe Source: http://www.kraftrecipes.com/recipes/philadelphia-easter-mini-cheesecakes-174451.aspx?cm_sp=02-Mar-15-_-HPH_PANEL_1-_-philadelphia-easter-mini-cheesecakes-174451&cvosrc=display.1372059.114635608&m_campaign=8465638&m_medium=114635608&m_ad=289307159&m_conten

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