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OREO Mini PHILLY Cheesecakes
OREO Mini PHILLY Cheesecakes
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
270 minutes
Oreo cookie crust topped with decadent chocolate for mini cheesecakes.
Ingredients:
  • 2 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • 0.5 cup sugar
  • 2 eggs
  • 12 OREO Cookies
  • 3 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
  • 1 cup thawed COOL WHIP Whipped Topping
Instructions:
  • Preheat oven to 350°F.
  • In a large bowl, use a mixer to combine cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed after each addition until just combined.
  • Place a cookie at the bottom of each of the 12 paper-lined muffin cups, then fill them with the batter.
  • Bake until centers are almost set, for about 20 minutes. Allow to cool, then refrigerate for 3 hours. Melt chocolate according to package instructions, drizzle over cheesecakes, and top with COOL WHIP.

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