OREO Mini Cheesecakes

By carol gorman

Ingredients

• what you need2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened1/2 cup sugar2  eggs12  Oreo Cookies3 oz. Baker's Semi-Sweet Chocolate1 cupthawed 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.