• 2servings
  • 215minutes
  • 280calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12
MineralsChromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 44 OREO Cookies , divided

  2. 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened

  3. 3/4 cup sugar

  4. 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

  5. 1 tsp. vanilla

  6. 3 egg s

  7. 2 oz. BAKER'S White Chocolate , melted

  8. 1/2 cup colored sprinkles

  9. 1-1/2 cups thawed COOL WHIP Whipped Topping

Instructions Jump to Ingredients ↑

  1. HEAT oven to 325°F.

  2. PLACE 1 cookie in each of 24 foil- or paper-lined muffin pan cups. Chop 8 of the remaining cookies; set aside.

  3. BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Gently stir in chopped cookies. Spoon into baking cups.

  4. BAKE 18 to 20 min. or until centers are set. Cool completely. Refrigerate 3 hours or until chilled. Meanwhile, cut remaining cookies in half. Dip cookie halves halfway in melted chocolate. Place on waxed paper-covered baking sheet; top with sprinkles. Let stand 15 min. or until chocolate is firm.

  5. TOP each cheesecake with dollop of COOL WHIP and cookie half just before serving.


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