Individual Chocolate Cheesecakes

1. 1

   Place cream cheese, sugar and chocolate in 6-qt.

2. 2

   (6-L) bowl of electric mixer fitted with wire whip attachment.

3. 3

   Beat on medium speed 2 min.

4. 4

   or until well blended.

5. 5

   Add 2 qt.

6. 6

   (2 L) of the whipped topping (or 2 cups [500 mL] of the whipped topping for trial recipe); beat on low speed just until blended.

7. 7

   Place 1 cookie on bottom of each of 32 paper-lined muffin cups (or on bottom of each of 8 lined muffin cups for trial recipe).

8. 8

   Portion batter evenly into cups, adding about 1/2 cup (125 mL) batter to each cup.

9. 9

   Refrigerate at least 4 hours before serving.

10. 10

    Garnish each cheesecake with 1 Tbsp.

11. 11

    (15 mL) of the remaining whipped topping and 1 tsp.

12. 12

    (5 mL) of the Oreo Pieces just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.