OREO Mini PHILLY Cheesecakes Recipe

OREO Mini PHILLY Cheesecakes Recipe

  • 2 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 12 OREO Cookies
  • 3 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
  • 1 cup thawed COOL WHIP Whipped Topping
  1. Heat oven to 350 degrees F.
  2. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended.
  3. Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter.
  4. Bake 20 minutes or until centres are almost set. Cool. Refrigerate 3 hours. Melt chocolate as directed on package; drizzle over cheesecakes. Top with COOL WHIP.
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