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| 9 | creme-filled chocolate sandwich cookies or 18 vanilla wafer cookies |
| 2 | packages (8 ounces each) plus 1 package (3 ounces) cream cheese, softened |
| 1 | cup granulated sugar |
| 1/4 | cup unsweetened baking cocoa |
| 2 | teaspoons vanilla |
| 3 | eggs |
|
| 3/4 | cup whipping (heavy) cream |
| 2 | tablespoons granulated or powdered sugar |
| 1. | Heat oven to 350ºF. Line 18 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Split sandwich cookies in half. Place 1 cookie half, middle side up, in each cup. Or place 1 wafer cookie, flat side down, in each cup. |
| 2. | In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in vanilla. Beat in eggs, one at a time, until well blended. Divide evenly among cups (cups will be almost full). |
| 3. | Bake cheesecakes 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in muffin cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving. |
| 4. | In chilled small bowl, beat all Whipped Cream ingredients with electric mixer on high speed until stiff. Spoon Whipped Cream on chilled cheesecakes. Cover and refrigerate any remaining cheesecakes. |
|
| Make these cheesecakes up to 1 month ahead of time. Refrigerate cheesecakes 1 hour. Place in labeled airtight freezer container and freeze. About 3 hours before serving, place covered cheesecakes in refrigerator to thaw. |
|
| Garnish these festive cheesecakes with wedges of chocolate sandwich cookies. |
Nutrition Information:
195 ( 115); 13g ( 7g, ncg); 70mg; 130mg; 16g ( 1g, ncg); 4g 10%; 0%; 2%; 4% 1 ; 0 ; 0 ; 2 1/2 nc