For these mini cheesecakes you can add the whole oreo cookie on the top just for the special touch, it can be very simple, but the rest of this dessert is very delicious and unique!
Preparation Time: 10 mins
Cook: 20 mins
Additional: 4 hrs
Servings: 12
Ingredients.
- 2 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
- ½ cup sugar
- 2 eggs
- 12 OREO Cookies
- 3 (1 ounce) squares BAKER’S Semi-Sweet Baking Chocolate
- 1 cup thawed COOL WHIP Whipped Topping
Preparation.
Step 1.
Heat oven to 350 degrees F.
Step 2.
Beat cream cheese and sugar in a large bowl with a mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended.
Step 3.
Place 1 cookie in the bottom of each of 12 paper-lined muffin cups. Fill with batter.
Step 4.
Bake for 20 minutes or until centers are almost set. Cool. Refrigerate for 3 hours. Melt chocolate as directed on the package; drizzle over cheesecakes. Top with COOL WHIP.
