Desserts

Mini OREO Cheesecakes

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photo by:kraft

time

prep:

15 min

total:

3 hr 35 min

servings

total:

2 doz. or 24 servings

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What You Need

OREO Cookies, divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4

cup sugar

3/4

cup BREAKSTONE'S or KNUDSEN Sour Cream

tsp. vanilla

eggs

oz. BAKER'S White Chocolate, melted

1/2

cup colored sprinkles

1-1/2

cups thawed COOL WHIP Whipped Topping

Make It

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.

Kraft Kitchens Tips

Make Ahead

Cheesecakes can be stored in refrigerator up to 3 days, or frozen up to 1 month, before topping with COOL WHIP and cookie half just before serving. If freezing cheesecakes, thaw overnight in refrigerator before garnishing.

Special Extra

Instead of topping cheesecakes with colored sprinkles, top them with holiday-themed sprinkles to celebrate the different holidays.

Size-Wise

Looking for a special treat? One serving of this cheesecake is full of chocolatey flavor!