- 15 mins
- 195 mins
4.5/5
(8 Votes)
Ingredients
- 44 OREO Cookies, divided
- 3 pkg. (8 oz. each) Cream Cheese, softened
- 3/4 cup sugar
- 3/4 cupSour Cream
- 1 tsp. vanilla
- 3 eggs
- 2 oz. White Chocolate, melted
- 1/2 cup colored sprinkles
- 1-1/2 cups thawed Whipped Topping
Preparation
Step 1
Heat oven to 325°F.
Place 1 cookie in each of 24 foil- or paper-lined muffin pan cups. Chop 8 of the remaining cookies; set aside.
Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Gently stir in chopped cookies. Spoon into baking cups.
Bake 18 to 20 min. or until centers are set. Cool completely. Refrigerate 3 hours or until chilled. Meanwhile, cut remaining cookies in half. Dip cookie halves halfway in melted chocolate. Place on waxed paper-covered baking sheet; top with sprinkles. Let stand 15 min. or until chocolate is firm.
Top each cheesecake with dollop of COOL WHIP and cookie half just before serving.