Mini Cheesecake Baskets

Directions

1. 1
   Heat oven to 350F.
2. 2
   Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.
3. 3
   Add eggs, 1 at a time, beating on low speed after each just until blended.
4. 4
   Place wafer on bottom of each of 12 paper-lined muffin cups; cover with cream cheese batter.
5. 5
   Bake 20 min.
6. 6
   or until centres are almost set.
7. 7
   Cool completely.
8. 8
   Refrigerate 2 hours.
9. 9
   Meanwhile, tint coconut with food colouring.
10. 10
    (See tip.)
11. 11
    Top cheesecakes with coconut and jelly beans just before serving.
12. 12
    Bend licorice pieces in half; insert both ends into cheesecakes to resemble baskets with handles.