Easter Mini Cheesecakes

Ingredients

• 1 cup graham cracker crumbs
• 3/4 cup plus 2 tablespoons sugar, divided
• 3 tablespoon butter or margarine, melted
• 3 packages (8 ounces each) philadelphia cream cheese, softened
• 1 teaspoon vanilla
• 3 eggs
• 1 cup plus 2 tablespoons baker's angel flake coconut, toasted
• 54 speckled malted milk eggs (about 9 ounces)

Directions

1. Heat oven to 325°F.
2. Mix graham crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
3. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
4. Bake 25–30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
5. Top each cheesecake with 1 tablespoon coconut; shape to resemble bird’s nest. Fill with malted milk eggs.