Mini Cheesecake Flowers

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 12 vanilla wafers
• 1 1/2 cups BAKER'S ANGEL FLAKE Coconut
• Few drops food coloring
• 36 small jelly beans
• 12 pieces red string licorice

1. Heat oven to 350F.
2. Beat cream cheese, 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 wafer in each of 12 paper-lined muffin cups; cover with cream cheese batter.
5. Bake 20 min.
6. or until centers are almost set.
7. Cool completely.
8. Refrigerate 2 hours.
9. Meanwhile, tint coconut with food coloring.
10. (See tip.)
11. Top cheesecakes with coconut and jelly beans just before serving.
12. Bend licorice pieces in half; insert both ends into cheesecakes to resemble baskets with handles.

philadelphia cream cheese, sugar, vanilla, eggs, vanilla wafers, s angel, coloring, beans, red string licorice

Taken from www.kraftrecipes.com/recipes/mini-cheesecake-flowers-162422.aspx (may not work)