Easter Mini Cheesecakes

Ingredients:

• 1 cup  graham cracker crumbs
• 3/4 cup  plus 2 Tbsp. sugar, divided
• 3 Tbsp.  butter or margarine, melted
• 3 pkg.  (8 oz. each) Cream Cheese, softened
• 1 tsp.  vanilla
• 3 eggs
• 1 cup  plus 2 Tbsp. flaked Coconut, toasted
• 54 speckled malted milk eggs (about 9 oz.)

Directions:

1. Heat oven to 325°F.
2. Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
3. Beat cream cheese, vanilla and remaining sugar 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 25 to 30 min. or until centers are almost set.
7. Cool completely.
8. Refrigerate 2 hours.
9. Top each cheesecake with 1 Tbsp. coconut; shape to resemble bird’s nest.
10. Fill with malted milk eggs.