Make Ahead: Wrap each cheesecake with foil; place in freezer-weight resealable plastic bag. Freeze up to 3 weeks. When ready to serve, unwrap cheesecakes; refrigerate 4 hours or until thawed. Variation: Prepare using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.more
OREO Cookies, divided
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup BREAKSTONE'S or KNUDSEN Sour Cream
HEAT oven to 350°F. PLACE 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; set aside. BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies. Spoon into muffin cups. BAKE 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. REMOVE cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.