COCONUT CHEESECAKE CUPS
12 vanilla wafers
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
2 eggs
2 tbsp. flour
1 tsp. almond extract
1 1/3 c. flake coconut, divided
6 maraschino cherries, halves (optional)
Place wafer, flat side down, in each of 12 aluminum foil baking cups;
place on baking sheet or in cupcake pan. Beat cream cheese until smooth.
Gradually beat in sugar and continue beating until light and fluffy. Add eggs,
one at a time, beating well. blend in flour and extract; then add 2/3 cup
coconut. Spoon into cups, filling 3/4 full, and top with remaining coconut.
Drain cherries, pat dry and place half in center of each cup. Bake at 325
degrees, 30 minutes. Cool on rack and serve cool or chilled. Store in
refrigerator. 12 servings.
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