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Desserts

Mini OREO Cheesecakes

Mini OREO Cheesecakes recipe
photo by:kraft
time
prep:
15 min
total:
3 hr 35 min
servings
total:
2 doz. or 24 servings
Magazine Acquisition

What You Need

44
 OREO Cookies, divided
3
pkg.   (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4
cup  sugar
3/4
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
tsp.  vanilla
3
 eggs
2
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!
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