Little Phyllo Cheesecakes

• 8 each phyllo (filo) pastry sheets thawed from frozen
• 1/2 cup butter or margarine,
• 3 3-ounce packages cream cheese softened
• 1/2 cup powdered sugar sifted
• 1 1/2 teaspoons orange zest grated
• 1 tablespoon orange juice
• 1/2 cup orange marmalade
• 2 teaspoons orange juice

1. Place one sheet of phyllo on a damp towel (keep remaining phyllo covered).
2. Lightly brush phyllo with melted butter.
3. Layer 3 more sheets phyllo on first sheet, brushing each sheet with butter.
4. Repeat to make another stack of 4 sheets phyllo.
5. Cut each stack of phyllo into 3-inch squares using kitchen shears.
6. Brush miniature muffin cups with melted butter.
7. Place one square of layered phyllo into each muffin cup, pressing gently in center to form a pastry shell.
8. Bake at 350F (180C) for 8 to 10 minutes or until golden.
9. Gently remove from pan, and let cool on wire racks.
10. Combine cream cheese, powdered sugar, orange rind, and 1 tablespoon orange juice in a small mixing bowl; beat at high speed of an electric mixer until blended and smooth.
11. Spoon 1 1/2 teaspoons cream cheese mixture into each pastry shell.
12. Combine orange marmalade and 2 teaspoons orange juice; top each cheesecake with 1/2 teaspoon orange marmalade mixture.
13. NOTE: Phyllo shells may be made up to 2 days in advance, and stored in an airtight container.
14. Fill shells up to 4 hours before serving, and keep chilled until ready to serve.

phyllo, butter, cream cheese, powdered sugar, orange zest, orange juice, orange marmalade, orange juice

Taken from recipeland.com/recipe/v/little-phyllo-cheesecakes-36147 (may not work)