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Desserts

OREO Upside-Down Mini Cheesecakes

OREO Upside-Down Mini Cheesecakes recipe
photo by:kraft
How adorable mini scrumptious upside-down cheesecakes are the perfect size to include one of your favorite chocolate sandwich cookies).
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.
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