4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1 cup sugar, divided
3 egg s
1 jar (10 oz.) lemon curd (about 1 cup)
2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 325ºF.
Press cookie crumbs onto bottoms of 24 paper-lined muffin cups, adding scant 1 Tbsp. crumbs to each cup.
Beat 3 pkg. cream cheese and 3/4 cup sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Bake 22 to 26 min. or until centers are almost set. Cool completely. Refrigerate 1 hour.
Beat remaining cream cheese and sugar in medium bowl with mixer until blended. Add lemon curd; mix well. Gently stir in COOL WHIP. Spread over cheesecakes. Refrigerate 1 hour.
Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One recipe makes enough for 24 servings.
Prepare using vanilla creme-filled vanilla sandwich cookies.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 0g
* 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.