Smoked Salmon Mini Cheesecake Appetizers

• 1 cup finely crushed multi-grain crackers (about 18)
• 3 Tbsp. butter or margarine, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 tsp. GREY POUPON Dijon Mustard
• 1/4 tsp. white pepper
• 2 eggs
• 2 oz. smoked salmon, chopped
• 1 green onion, sliced

1. Heat oven to 325 degrees F.
2. Combine cracker crumbs and butter; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp.
3. to each cup.
4. Beat cream cheese, mustard and pepper in medium bowl with mixer until blended.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Stir in remaining ingredients.
7. Spoon over crusts.
8. Bake 15 min.
9. or until centers are almost set.
10. Cool in pan 10 min.
11. Remove to wire racks; cool completely.
12. Refrigerate 3 hours.

multigrain crackers, butter, philadelphia cream cheese, poupon, white pepper, eggs, salmon, green onion

Taken from www.kraftrecipes.com/recipes/smoked-salmon-mini-cheesecake-appetizers-181996.aspx (may not work)