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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
24 oreo cookies, divided |
2 (8 ounce) packages cream cheese, softened |
1/2 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
2 ounces semisweet chocolate, melted, cooled |
cool whip (for garnish) |
Directions:
1. Place 1 cookie in bottom of each of 18 paper-lined muffin pan cups; set aside.
2. Beat cream cheese, sugar, eggs and vanilla in large bowl with electric mixer at medium speed for 3 minutes or until smooth.
3. Reserve 1/2 cup batter.
4. Spoon remaining batter into prepared muffin cups.
5. Blend reserved batter and melted chocolate.
6. Spoon about 1 teaspoon chocolate batter onto white batter in each cup.
7. Swirl batters with knife to create a marbled effect.
8. Bake at 350° for 20 to 25 minutes or until filling is set and slightly puffed.
9. Cool.
10. Refrigerate until serving time.
11. Halve remaining 8 cookies.
12. Garnish cheesecakes with whipped topping and halved cookies.
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