Ingredients
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 vanilla wafers
1-1/2 cups flaked coconut
Few drops food colouring
36 small jelly beans
12 pieces string licorice (4 inch)
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Heat oven to 350F. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Place wafer on bottom of each of 12 paper-lined muffin cups; cover with cream cheese batter. Bake 20 min. or until centres are almost set. Cool completely. Refrigerate 2 hours. Meanwhile, tint coconut with food colouring. (See tip.) Top cheesecakes with coconut and jelly beans just before serving. Bend licorice pieces in half; insert both ends into cheesecakes to resemble baskets with handles.