PHILADELPHIA 3-STEP Mini Cheesecake Baskets

• 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, tinted green
• 36 small jelly beans
• 12 pieces shoestring licorice (4 inch each)

1. Heat oven to 350F.
2. Place wafer in each of 12 paper-lined muffin cups.
3. Beat cream cheese, sugar and vanilla with mixer until blended.
4. Add eggs; beat just until blended.
5. Spoon over wafers.
6. Bake 20 min.
7. or until centers are almost set.
8. Cool.
9. Refrigerate 2 hours.
10. Top with coconut and jelly beans just before serving.
11. Bend each licorice piece, then insert both ends into cheesecake to resemble the handle of a basket.

philadelphia cream cheese, sugar, vanilla, eggs, vanilla wafers, s angel, beans, shoestring licorice

Taken from www.kraftrecipes.com/recipes/philadelphia-3-step-mini-cheesecake-baskets-74135.aspx (may not work)