Whole Oreo cookies make a fun and tasty crust for chocolate-topped mini cheesecakes.
Ingredients
- 2 packages PHILADELPHIA Brick Cream Cheese , 250 g
- 0.5 cups sugar
- 2 eggs
- 12 OREOs Cookies
- 3 squaress BAKER'S Semi-Sweet Baking Chocolate , 1 ounce
- 1 cup thawed COOL WHIP Whipped Topping
Instructions
-
1
Heat oven to 350 degrees F.
-
2
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.
-
3
Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter.
-
4
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.
Nutrition Facts
Per serving
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