Lemon-white chocolate mini cheesecakes

By shelle

Ingredients

• 1 pkg (4 oz) bakers white chocolate, divided
• 28 square shortbread cookies, divided
• 2 tbsp., butter, melted
• 1/2 cup plus 2 Tbsp sugar, divided
• 2 pkg (8oz each) Philadelphia Cream Cheese, softened
• 1 tsp vanilla
• 1 tsp zest and 1/4 cup juice from 2 lemons
• 2 eggs

Preparation

Step 1

Heat oven to 325
Melt 2 oz chocolate as directed on package; set aside for later use.
Use pulsing action of food processor to process 16 cookies until finely crushed; spoon into medium bowl. Add butter and 2 Tbsp. sugar; mix well. Press onto bottoms of 12 paper-lined muffin cups, adding about t Tbsp. crumb mixture to each prepared cup.
Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add lemon zest, lemon juice and melted chocolate; mix well. Add eggs, 1 at a time, mixing on a low speed after each just until blended. Spoon over crusts.
Bake 17 to 20 min or until centers are almost set. Cool completely.
Melt remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate.
Refrigerate 2 hours.