Coconut Cream Mini Cheesecakes

Coconut Cream Mini Cheesecakes
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  1. 24 Nilla Vanilla Wafers
  2. 2 pkg.(8 oz.) Philadelphia Brick Cream Cheese, softened
  3. 1/2 cup plus 3 Tbsp. sugar, divided
  4. 2 eggs
  5. 1 Tbsp. lemon zest
  6. 1 cup sour cream
  7. 1/4 cup flaked coconut, toasted
  1. Heat oven to 350°F.Place 1 wafer, flat-side down in each of 24 paper-lined medium 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 centres are almost set. Cool completely.Mix sour cream and remaining sugar. Spoon over cheesecakes; spread to evenly cover tops. Sprinkle with coconut. Refrigerate.