Place 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; reserve for later use.
Beat cream cheese, sugar, flour and milk in large bowl with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon into muffin cups.
Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Top cheesecakes with COOL WHIP and reserved chopped cookies just before serving.
Enjoy a serving of this indulgent cheesecake on special occasions.
If using a dark nonstick muffin pan, reduce oven temperature to 300ºF.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.