OREO Mini PHILLY Cheesecakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Whole Oreo cookies make a fun and tasty crust for chocolate-topped mini cheesecakes. Ingredients:
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:
1. Heat oven to 350 degrees F.
2. 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.
3. Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter.
4. 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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