Double Chocolate Chip Mini Cheesecakes

By TrayH

Ingredients

• 1 1/2 cups NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Tub Dough OR 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 2 packages (8 oz. each) cream cheese, at room temperature
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided

Details

Adapted from verybestbaking.com

Preparation

Step 1

* PREHEAT oven to 325° F.

* Paper-line 24 muffin cups.

* Place 1 level tablespoon of cookie dough (1 square if using bar dough) into each muffin cup.

* BAKE for 10 minutes or until cookie has spread to edge of cup.

* BEAT cream cheese, sugar and flour in large mixer bowl until creamy.

* Add eggs and vanilla extract; mix well.

* Stir 1/2 cup morsels into batter.

* Spoon 2 heaping measuring tablespoons of batter over each cookie in cup.

* BAKE for additional 13 to 15 minutes or until just set but not browned.

* Remove from oven to wire rack.

* Cool completely in pans on wire rack.

* Refrigerate for 1 hour.

* MELT remaining 1/4 cup mini morsels in small, heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead.

* Microwave at additional 10- to 15-second intervals, kneading until smooth.

* Cut tiny corner from bag; squeeze to drizzle lightly over each cheesecake just before serving.