Mini Chocolate Cookie Cheesecakes

By samara72

Ingredients

• 16 Reynolds foil baking cups (2 1/2 inch)
• 2 pkg (4.9 oz each) pepperidge farm mini milano distinctive cookies
• 2 pkg (8 oz each) cream cheese, softened
• 1/2 c sugar
• 2 eggs
• 1/2 tsp vanilla extract

Preparation

Step 1

Heat the oven to 350, put the foil baking cups into 16 (2 1/2 inch) muffin pan cups, or a baking sheet, Place 2 cookies in the bottom of each cup& set aside, cut the remaining cookies in half.

Beat the cream cheese, sugar, eggs & vanilla in medium bowl w/an electric mixer on medium speed until smooth, spoon the cheese mixture into the baking cups filling each cup 3/4 full. Insert 2 cookie halves, w/the cut ends down, into the cheese mixture of each cup.

Bake 20 minutes or until the centers are set. Cool the cheesecake on a wire rack for 1 hour. Refrigerate at least 2 hrs.