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 8 cm 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 180ºC or 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- half teaspoons cream cheese mixture into each pastry shell. Combine orange marmalade and 2 teaspoons orange juice; top each cheesecake with half 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. ----