Directions

1. Heat oven to 350°F.
2. Beat cream cheese, sugar and vanilla with mixer on medium speed until well blended. Add eggs; beat just until blended.
3. Place wafer on bottom of each of 12 paper-lined muffin cups. Spoon cream cheese mixture evenly over wafers.
4. Bake 20 min. 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. Keep refrigerated.
5. 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.