Mini Cheesecake Flowers

• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup sugar, divided
• 1/2 tsp. vanilla
• 2 eggs
• 12 vanilla wafers
• 1-1/2 cups thawed Cool Whip Whipped Topping
• 30 Jet-Puffed Miniature Marshmallows
• 2 drops each red and yellow food colouring
• 6 jelly beans, cut in half
• 1 tube (19 g) green decorating gel

1. Heat oven to 350F.
2. Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with mixer until blended.
3. Add eggs, 1 at a time, beating on low speed after each just until blended.
4. Place 1 wafer in each of 12 paper-lined muffin cups; cover with cream cheese batter.
5. Bake 20 min.
6. or until centres of cheesecakes are almost set.
7. Cool completely.
8. Refrigerate 2 hours.
9. Spread tops of cheesecakes with Cool Whip.
10. Cut marshmallows diagonally in half.
11. Tint remaining sugar with food colouring, then use to coat cut sides of marshmallows.
12. (See tip.)
13. Arrange 5 marshmallow halves, cut sides up, on top of each cheesecake to resemble flower, pressing marshmallows together gently to secure.
14. Place 1 halved jelly bean in centre of each flower.
15. Use decorating gel to add stems and leaves to flowers.

cream cheese, sugar, vanilla, eggs, vanilla wafers, topping, jet, red, beans, green decorating

Taken from www.kraftrecipes.com/recipes/mini-cheesecake-flowers-163791.aspx (may not work)