OREO Mini Cheesecakes

By ctozzi

Ingredients

• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 12 Oreo Cookies
• 3 squares Baker's Semi-Sweet Chocolate
• 1 cup thawed Cool Whip Whipped Topping

Preparation

Step 1

HEAT oven to 350°F.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended.

PLACE 1 cookie on bottom of each of 12 paper-lined muffin cups; cover with batter.

BAKE 20 min. or until centres are almost set. Cool. Refrigerate 3 hours.

MELT chocolate as directed on package; drizzle over cheesecakes. Top with Cool Whip.