Coconut Cream Mini Cheesecakes

• 24 vanilla wafers
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup plus 3 Tbsp. sugar, divided
• 2 eggs
• 1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. Heat oven to 350F.
2. Place 1 wafer, flat side down, in each of 24 paper-lined muffin cups.
3. Beat cream cheese and 1/2 cup sugar with mixer 2 min.
4. or until blended.
5. Add eggs, 1 at a time, beating after each just until blended.
6. Stir in zest.
7. Spoon over wafers.
8. Bake 13 to 15 min.
9. or until centers are almost set.
10. Cool completely.
11. Mix sour cream and remaining sugar.
12. Spoon over cheesecakes; spread to evenly cover tops.
13. Sprinkle with coconut.
14. Refrigerate 3 hours.

vanilla wafers, philadelphia cream cheese, sugar, eggs, lemon zest, s, s angel

Taken from www.kraftrecipes.com/recipes/coconut-cream-mini-cheesecakes-124919.aspx (may not work)