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Desserts

OREO Upside-Down Mini Cheesecakes

OREO Upside-Down Mini Cheesecakes recipe
photo by:kraft
Looks very good, Can somebody please answer my doubt? what will happen to cream in between, do we need to take that out while chopping the cookie?
posted by
Veena02
on 11/26/2013
time
prep:
20 min
total:
4 hr
servings
total:
12 servings
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What You Need

19
 OREO Cookies, divided
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  sugar
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2
tsp.  vanilla
2
 eggs

Make It

HEAT oven to 350°F.

PLACE 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; set aside.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies. Spoon into muffin cups.

BAKE 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.

REMOVE cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.

Kraft Kitchens Tips

Make Ahead
Wrap each cheesecake with foil; place in freezer-weight resealable plastic bag. Freeze up to 3 weeks. When ready to serve, unwrap cheesecakes; refrigerate 4 hours or until thawed.
Variation
Prepare using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
K:2964v13:130632
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