PHILADELPHIA 3-STEP Mini Cheesecake Baskets

My friend Taina sent me this receipe raving about it and swears this is the only way she will make cheesecake from now on. She used Oreo cookies for the base (I'm not sure if she used the entire cookie or not - either way would probably still be good). She said she didn't bother with the basket part although it is kind of cute and probably not a lot of extra work. And in case you don't figure it out by the end of the recipe it comes from a Kraft website. Here's the original link: http://www.kraftcanada.com/en/recipes/philadelphia-3-step-mini-cheesecake-85524.aspx

Prep Time: 15 min

Total Time: 3 hr 35 min

Makes: 12

Ingredients:

2 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

12 vanilla wafers or chocolate sandwich cookies

decorations, such as small candies or cut-up fresh fruit

12 pieces shoestring licorice (4 inches each)

PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

PLACE wafer on bottom of each of 12 paper-lined medium muffin cups. Spoon cream cheese mixture evenly over wafers.

BAKE 20 min. or until centres are almost set. Cool to room temperature. Refrigerate 3 hours or overnight. Add decorations as desired. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Store leftover cheesecakes in refrigerator.

Kraft Kitchens Tips

Substitute

Save 36 calories and 4 grams of fat by substituting Philadelphia Light Cream Cheese for regular product.