EASTER COOKIES& CREAM MINI CHEESE CAKES
Prep Time: 30 min.
Total Time: 4 hours 35 min. (incl. refrigerating)
Makes: 12 servings
WHAT YOU NEED
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
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
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.
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.