Mini Cheesecake Baskets

1. 1

   Heat oven to 350F.

2. 2

   Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.

3. 3

   Add eggs, 1 at a time, beating on low speed after each just until blended.

4. 4

   Place wafer on bottom of each of 12 paper-lined muffin cups; cover with cream cheese batter.

5. 5

   Bake 20 min.

6. 6

   or until centres are almost set.

7. 7

   Cool completely.

8. 8

   Refrigerate 2 hours.

9. 9

   Meanwhile, tint coconut with food colouring.

10. 10

    (See tip.)

11. 11

    Top cheesecakes with coconut and jelly beans just before serving.

12. 12

    Bend licorice pieces in half; insert both ends into cheesecakes to resemble baskets with handles.

No additional tips available.