EASTER COOKIES & CREAM MINI CHEESECAKES
Steps:
- 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; reserve for later use.
- 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. Continue microwaving and stirring in 10-sec.increments just until chocolate is completely melted when stirred. (Be careful to not 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.
Nutrition Facts : Calories 330, Fat 22 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
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