---------- Recipe via Meal-Master (tm) v8.05
       Title: Little Phyllo Cheesecakes
  Categories: Cheesecakes
       Yield: 20 servings
       8    Frozen phyllo pastry; thawed
     1/2 c  Butter or margarine; melted
       3 pk Cream cheese (3-oz);
     1/2 c  Powdered sugar; sifted
   1 1/2 ts Orange rind; grated
       1 tb Orange juice
     1/2 c  Orange marmalade
       2 ts Orange juice
   Recipe by: Southern Living
   Preparation Time: 0:45
   Place one sheet of phyllo on a damp towel (keep remaining
   phyllo covered). Lightly brush phyllo with melted butter.
   Layer 3 more sheets phyllo on first sheet, brushing each
   sheet with butter.  Repeat to make another stack of 4
   sheets phyllo.  Cut each stack of phyllo into 3-inch
   squares using kitchen shears. Brush miniature muffin cups
   with melted butter.  Place one square of layered phyllo
   into each muffin cup, pressing gently in center to form a
   pastry shell. Bake at 350 degrees for 8 to 10 minutes or
   until golden.
   Gently remove from pan, and let cool on wire racks. Combine
   cream cheese, powdered sugar, orange rind, and 1 tablespoon
   orange juice in a small mixing bowl; beat at high speed of
   an electric mixer until blended and smooth.  Spoon 1-1/2
   teaspoons cream cheese mixture into each pastry shell.
   Combine orange marmalade and 2 teaspoons orange juice; top
   each cheesecake with 1/2 teaspoon orange marmalade mixture.
    Yield: 40 pastries.
   NOTE: Phyllo shells may be made up to 2 days in advance,
   and stored in an airtight container.  Fill shells up to 4
   hours before serving, and keep chilled until ready to serve.