8    Frozen phyllo pastry; thawed
    1/2 c  Butter or margarine; melted
      3 pk Cream cheese (3-oz);
           -softened
    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
  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.
  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.
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