OREO Mini Chocolate Cheesecakes

Time4h 55min
Makes24 servings

Ingredients

  • 24 OREO Cookies
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • 1½ cups sugar
  • ⅔ cup unsweetened cocoa powder
  • ½ cup sour cream
  • 1 tsp. vanilla
  • 4 eggs
  • 24 small strawberries
  • 1 pkg. (4 oz.) semi-sweet baking chocolate
  • 1½ cups thawed frozen whipped topping
  • 2 Tbsp. green sprinkles

Putting it together

  1. 1.
    Heat oven to 325°F.
  2. 2.
    Place 1 cookie in each of 24 paper-lined muffin pan cups; set aside.
  3. 3.
    Beat cream cheese, sugar and cocoa powder in large bowl with mixer until blended.  Add sour cream and vanilla; mix well.  Add eggs, 1 at a time, mixing on low speed after each just until blended.
  4. 4.
    Spoon over cookies in prepared muffin pan cups.
  5. 5.
    Bake 18 to 20 min. or just until centers of cheesecakes are set.  Turn oven off; open door slightly.  Let cheesecakes stand in oven 20 min.  Remove from oven; cool completely.
  6. 6.
    Refrigerate cheesecakes 4 hours.  Meanwhile, melt semi-sweet chocolate as directed on package.  Dip strawberries, 1 at a time, into chocolate, turning to evenly coat strawberry with chocolate; gently shake strawberry to remove excess chocolate.  Place strawberries on parchment-covered baking sheet.  Refrigerate until ready to use.
  7. 7.
    Remove cheesecakes from paper liners just before serving; place, cookie sides down, on platter.   Top cheesecakes with whipped topping, sprinkles and strawberries.

Tips and Tricks

Substitute:Substitute Neufchatel cheese for the cream cheese.
Special Extra:Before topping cheesecakes with berries, pipe some white decorating icing or melted white chocolate onto berries to resemble laces on footballs.