Mini Cheesecake Birds' Nests

• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/2 cup plus 1 Tbsp. sugar, divided
• 1/2 tsp. vanilla
• 2 eggs
• 12 vanilla wafers
• 2 drops yellow food colouring
• 1 drop red food colouring
• 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate
• 1-1/2 cups chow mein noodles
• 36 Jet-Puffed Miniature Marshmallows

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. Meanwhile, tint remaining sugar with food colouring.
10. (See tip.)
11. Melt chocolate as directed on package.
12. Add to noodles in medium bowl; stir to evenly coat.
13. Shape into 12 nests, using 2 Tbsp.
14. for each.
15. Cut triangular piece from each marshmallow for the bird's beak; dip sticky side in coloured sugar.
16. Place 3 beaks in each nest.
17. Top cheesecakes with nests just before serving.

cream cheese, sugar, vanilla, eggs, vanilla wafers, colouring, colouring, chocolate, noodles, jet

Taken from www.kraftrecipes.com/recipes/mini-cheesecake-birds-nests-163789.aspx (may not work)