Whole Oreo cookies make a fun and tasty crust for chocolate-topped mini cheesecakes.
Ingredients
- PHILADELPHIA Brick Cream Cheese: 2 packages (250 g packages, softened)
- sugar: 0.5 cup
- eggs: 2 piece
- Oreo Cookies: 12 piece
- squares BAKER'S Semi-Sweet Baking Chocolate: 3 piece (1 ounce)
- COOL WHIP Whipped Topping: 1 cup (thawed)
Metric Conversion
Stages of cooking
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Heat oven to 350 degrees F.
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Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended.
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Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter.
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Bake 20 minutes or until centres are almost set. Cool. Refrigerate 3 hours. Melt chocolate as directed on package; drizzle over cheesecakes. Top with COOL WHIP.
