Prep Time: 30 min.

Total Time: 4 hours 35 min. (incl. refrigerat­ing)

Makes: 12 servings


15 vanilla creme-filled chocolate sandwich cookies, divided

1 Tbsp. butter, melted

2 pkg. (8 oz. each) PHILADELPH­IA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1 pkg. (4 oz.) BAKER'S White Chocolate, broken into small pieces

1 Tbsp. each miniature candy-coated chocolate pieces and multi-colored sprinkles

3/4 cup thawed COOL WHIP

Whipped Topping


HEAT oven to 325°F.

CRUSH 10 cookies into fine crumbs; mix with butter. Press evenly onto bottoms of 12 paper-lined muffin cups. Bake 8 min. Meanwhile, chop 4 of the remaining cookies; save for later.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended.

Stir in reserved chopped cookies.

Spoon evenly over crusts.

BAKE 22 to 25 min. or until centers of cheesecake­s are almost set.

Cool completely.

REFRIGERAT­E cheesecake­s 2 hrs. Meanwhile, cover baking sheet with parchment. Microwave white chocolate in microwavea­ble bowl on HIGH 1 min., stirring every 30 sec.

Then, microwave and stir in 10-sec. increments just until chocolate is completely melted when stirred.

(Don't over heat.) Spread chocolate into thin layer on prepared baking sheet. CHOP remaining cookie; sprinkle over melted chocolate along with the candy-coated chocolate pieces and sprinkles. Refrigerat­e until firm.

TOP cheesecake­s with COOL WHIP just before serving. Break chocolate bark into small pieces; place over cheesecake­s.

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