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| OREO Mini PHILLY Cheesecakes Recipes |
- PREP 10 mins
- COOK 20 mins
- READY IN 4 hrs 30 mins
Ingredients
Original recipe makes 12 mini cheesecakes
- 2 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
- 1/2 cup sugar
- 2 eggs
- 12 OREO Cookies
- 3 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
- 1 cup thawed COOL WHIP Whipped Topping
Directions
- Heat oven to 350 degrees F.
- Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended.
- Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter.
- Bake 20 minutes or until centres are almost set. Cool. Refrigerate 3 hours. Melt chocolate as directed on package; drizzle over cheesecakes. Top with COOL WHIP.
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