Mini Cheesecake Baskets

Ingredients

• 16 oz philadelphia cream cheese softened
• 2  eggs 
• 1.5 cups baker's angel flake coconut green
• 36 small gourmet jelly beans 
• 48 inch string licorice red
• 0.5 cup sugar 
• 0.5 tsp vanilla 
• 12  vanilla wafers 

Equipment

• oven
• blender
• muffin liners

Directions

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