PHILADELPHIA Easter Mini Cheesecakes

1. 1

   Heat oven to 325F.

2. 2

   Mix graham crumbs, 2 Tbsp.

3. 3

   sugar and butter; press onto bottoms of 18 paper-lined muffin cups.

4. 4

   Beat cream cheese, vanilla and remaining sugar with mixer until blended.

5. 5

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

6. 6

   Spoon over crusts.

7. 7

   Bake 25 to 30 min.

8. 8

   or until centers are almost set.

9. 9

   Cool completely.

10. 10

    Refrigerate 2 hours.

11. 11

    Top each cheesecake with 1 Tbsp.

12. 12

    coconut; shape to resemble bird's nest.

13. 13

    Fill with malted milk eggs.

No additional tips available.