PHILADELPHIA Easter Mini Cheesecakes

• 1 cup graham cracker crumbs
• 3/4 cup plus 2 Tbsp. sugar, divided
• 3 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 3 eggs
• 1 cup plus 2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted
• 54 speckled malted milk eggs (about 9 oz.)

1. Heat oven to 325F.
2. Mix graham crumbs, 2 Tbsp.
3. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
4. Beat cream cheese, vanilla and remaining sugar with mixer until blended.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Spoon over crusts.
7. Bake 25 to 30 min.
8. or until centers are almost set.
9. Cool completely.
10. Refrigerate 2 hours.
11. Top each cheesecake with 1 Tbsp.
12. coconut; shape to resemble bird's nest.
13. Fill with malted milk eggs.

graham cracker crumbs, sugar, butter, philadelphia cream cheese, vanilla, eggs, s angel, milk eggs

Taken from www.kraftrecipes.com/recipes/philadelphia-easter-mini-cheesecakes-174451.aspx (may not work)