Little Phyllo Cheesecakes

Directions

1. 1
   Place one sheet of phyllo on a damp towel (keep remaining phyllo covered).
2. 2
   Lightly brush phyllo with melted butter.
3. 3
   Layer 3 more sheets phyllo on first sheet, brushing each sheet with butter.
4. 4
   Repeat to make another stack of 4 sheets phyllo.
5. 5
   Cut each stack of phyllo into 3-inch squares using kitchen shears.
6. 6
   Brush miniature muffin cups with melted butter.
7. 7
   Place one square of layered phyllo into each muffin cup, pressing gently in center to form a pastry shell.
8. 8
   Bake at 350F (180C) for 8 to 10 minutes or until golden.
9. 9
   Gently remove from pan, and let cool on wire racks.
10. 10
    Combine cream cheese, powdered sugar, orange rind, and 1 tablespoon orange juice in a small mixing bowl; beat at high speed of an electric mixer until blended and smooth.
11. 11
    Spoon 1 1/2 teaspoons cream cheese mixture into each pastry shell.
12. 12
    Combine orange marmalade and 2 teaspoons orange juice; top each cheesecake with 1/2 teaspoon orange marmalade mixture.
13. 13
    NOTE: Phyllo shells may be made up to 2 days in advance, and stored in an airtight container.
14. 14
    Fill shells up to 4 hours before serving, and keep chilled until ready to serve.