PHILADELPHIA Easter Mini Cheesecakes

• 1-1/4 cup graham crumbs
• 1/4 cup butter, melted
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup sugar
• 1 tsp. vanilla
• 3 eggs
• 1 cup plus 2 Tbsp. desiccated unsweetened coconut, toasted
• 54 speckled chocolate eggs (250 g)

1. Heat oven to 350F.
2. Mix graham crumbs and butter; press onto bottoms of 18 paper-lined muffin cups.
3. Beat cream cheese, sugar and vanilla with mixer until blended.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended.
5. Spoon over crusts.
6. Bake 18 to 20 min.
7. or until centres are almost set.
8. Cool completely.
9. Refrigerate 2 hours.
10. Top each cheesecake with 1 Tbsp.
11. coconut; shape to resemble bird's nest.
12. Fill with chocolate eggs.

graham crumbs, butter, cream cheese, sugar, vanilla, eggs, coconut, chocolate eggs

Taken from www.kraftrecipes.com/recipes/philadelphia-easter-mini-cheesecakes-177726.aspx (may not work)