Easter Mini Cheesecakes

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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.

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