Mini Mango Cheesecake Cups

• 1 cup Honey Maid Graham Crumbs
• 1/2 cup flaked coconut
• 1/4 cup butter, melted
• 3/4 cup plus 2 Tbsp. sugar, divided
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1-1/3 cups sweetened mango pulp, divided
• 1/4 cup whipping cream
• 2 eggs
• 1 mango

1. Heat oven to 350 degrees F.
2. Combine first 3 ingredients and 2 Tbsp.
3. sugar.
4. Press onto bottoms of 24 paper-lined muffin pan cups, using about 1 Tbsp.
5. for each.
6. Bake 5 min.
7. Reduce oven temperature to 300 degrees F.
8. Beat cream cheese and remaining sugar until blended.
9. Add 1 cup mango pulp and cream; mix well.
10. Add eggs, 1 at a time, mixing after each just until blended.
11. Spoon over crusts.
12. Bake 25 to 30 min.
13. or until centres are almost set; cool completely.
14. Refrigerate 4 hours.
15. Chop mango just before serving cheesecakes; spoon over cheesecakes.
16. Top with remaining mango pulp.

honey, flaked coconut, butter, sugar, cream cheese, mango, whipping cream, eggs, mango

Taken from www.kraftrecipes.com/recipes/mini-mango-cheesecake-cups-168906.aspx (may not work)