Lemon Coconut Mini Cheesecake

Ingredients:

Crust:
2 cups vanilla wafers

Filling:
2 8oz. cream cheese
1/3 c. sugar
1 egg
1 tsp. lemon extract
1/3 c. toasted coconut

Garnish:
toasted coconut
finger lime "pearls"

Preheat the oven to 325 degrees. Combine all of the filling ingredients in a blender and mix until well combined.  In a food processor blend the vanilla wafers until it forms small crumbles, almost like a powder. Line a mini muffin tin with cupcake liners. Place 1 1/2 tsp of the vanilla wafer on the bottom. Top with 1-1 1/2 tbs. of the cheesecake filling. Make sure it is even and smooth on the top. Bake for 15-18 minutes or until slightly golden. Let cool before garnishing.

Makes approximately 30-36