PHILADELPHIA EASTER MINI CHEESECAKES

 

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.)

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.

Source: Kraft Foods