Philadelphia 3-Step Mini Cheesecake Baskets

Makes: 12 servings

2 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
12 NILLA Wafers
1 1/2 cups BAKER'S ANGEL FLAKE Coconut, tinted green
36 small jelly beans
12 pieces shoestring licorice (4 inch each)

PREHEAT oven to 350 degrees F. Beat cream cheese, sugar and vanilla extract with electric mixer on medium speed until well blended. Add eggs; beat just until blended.

PLACE wafer on bottom of each of 12 paper-lined medium muffin cups. Spoon cream cheese mixture evenly over wafers.

BAKE 20 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours. Top evenly with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Store leftover cheesecakes in refrigerator.

Size-Wise
These baskets are sure to be a hit at an Easter egg hunt. They are fun to make, and each basket is an easy portion to serve.

How to Tint Coconut
Place coconut and a few drops green food coloring in small resealable plastic bag. Seal bag. Shake bag gently until coconut is evenly tinted.

Variation
Omit NILLA Wafers. Prepare as directed, pouring batter evenly into 12 ready-to-use single-serve graham cracker crumb crusts.

Nutritional Information: Calories 300 Total fat 20 g Saturated fat 14 g Cholesterol 75 mg Sodium 220 mg Carbohydrate 27 g Dietary fiber 1 g Sugars 24 g Protein 4 g

Vitamin A 10 %DV Vitamin C 0 %DV Calcium 4 %DV Iron 4 %DV

Recipe and photograph provided courtesy of Kraft Foods, Inc.