Mini OREO Cookie Cheesecakes

By carol gorman

Next time you need to make teeny-tiny servings of scrumptiousness for a festive occasion, remember these Mini OREO Cheesecakes.

Ingredients

• 44 Oreo Cookies, divided
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup sugar
• 3/4 cup sour cream
• 1 tsp. vanilla
• 3 eggs
• 2 oz. (1/3 of 170-g pkg.) Baker's White Chocolate, melted
• 1/2 cup coloured sprinkles
• 1-1/2 cups thawed Cool Whip Whipped Topping

Details

Preparation time 15mins
Cooking time 215mins
Adapted from

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.
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 after each just until blended. Gently stir in chopped cookies. Spoon into prepared baking cups.
Bake 18 to 20 min. or until centres 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 parchment-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.