I have the Kraft "What's Cooking" magazine come in the mail every few months and this recipe was in the Fall 2006 edition. It is a very nice quick dessert. A nice taste of cheesecake in a bit size package. I also added a tsp of vanilla. Added note :After making these I realised that the cookie on the bottom does not soften completely.It may be a better idea to use a single chocolate wafer.The middle of the Oreo melts in the oven and then gets quite hard once it has cooled.

Ingredients

12 serv.

cream cheese↗2 g
softened
sugar↗1⁄2 cup
eggs↗2
vanilla↗1 teaspoon
Oreo cookies12
semi-sweet chocolate baking squares↗3
melted (or 2 tbsp chocolate chips)
Cool Whip Topping1 cup
thawed

Step-by-step instructions

1
Preheat oven to 350°F.
2
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
3
Add eggs one at a time and vanilla, beating on low speed after each egg addition just until blended.
4
Place 1 cookie in bottom of each 12 paper-lined muffin cups. Fill evenly with batter. Fill cup 3/4 of the way.
5
Bake 20 minutes or until centres are almost set. Cool. Refrigerate 3 hours or overnight.
6
Drizzle with melted chocolate; top with dollop of Cool Whip.

Source: food.com

Original recipe ↗

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