Coconut Cream Mini Cheesecakes

what you need
24 NILLA Wafers
2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup plus 3 Tbsp. sugar, divided
2   eggs
1 Tbsp. lemon zest
1 cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
make it
HEAT oven to 350°F.

PLACE 1 wafer, flat-side down, in each of 24 paper-lined muffin cups. Beat cream cheese and 1/2 cup sugar with mixer 2 min. or until well blended. Add eggs, 1 at a time, beating after each just until blended. Stir in zest. Spoon over wafers.

BAKE 13 to 15 min. or until centers are almost set. Cool completely.

MIX sour cream and remaining sugar. Spoon over cheesecakes; spread to evenly cover tops. Sprinkle with coconut. Refrigerate.

kraft kitchens tipsVARIATION Prepare using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.VARIATION Omit sour cream, 3 Tbsp. sugar (for topping) and coconut. Top cheesecakes with thawed COOL WHIP Whipped Topping and fresh strawberries just before serving.HOW TO TOAST COCONUTToasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!