Mini Cheesecake Baskets

2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
12 Nilla Wafers
1-1/2 cups Angel Flake Coconut, tinted green
36 small jelly beans
12 pieces shoestring licorice (4 inch each)

Preheat oven to 350 degrees. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; beat 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 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours. Top evenly with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Store leftover cheesecakes in refrigerator. Makes 12 servings

How To Tint Coconut: Place coconut and a few drops green food coloring in small resealable plastic bag. Seal bag. Shake bag gently until coconut is evenly tinted