Ingredients

• 12 chocolates sandwich cookies with creme filling
• 2 , 8 ounce
• 0.75 cups white sugar
• 0.33 cups baking cocoa
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 , 21 ounce
• 0.5 cups whipped topping

Instructions

1. 1 Preheat the oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil liners.
2. 2 Remove top from each sandwich cookie; crush tops and set aside. Place creme-topped cookies in the prepared muffin cups, creme-side up.
3. 3 Beat cream cheese, sugar, cocoa, and vanilla in a large bowl with an electric mixer until fluffy. Mix in eggs until blended. Fill the prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs on top. Discard remaining crumbs or save for another use.
4. 4 Bake in the preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
5. 5 Top each cheesecake with 2 tablespoons cherry filling and a dollop of whipped topping just before serving.

Nutrition per serving