OREO Upside-Down Mini Cheesecakes

• 19 OREO Cookies, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 tsp. vanilla
• 2 eggs

1. Heat oven to 350F.
2. Place 1 cookie in each of 12 paper-lined muffin cups.
3. Coarsely chop remaining cookies; set aside.
4. Beat cream cheese and sugar in large bowl with mixer until blended.
5. Add sour cream and vanilla; mix well.
6. Add eggs, 1 at a time, beating on low speed after each just until blended.
7. Stir in chopped cookies.
8. Spoon into muffin cups.
9. Bake 20 min.
10. or until centers are almost set.
11. Cool.
12. Refrigerate 3 hours.
13. Remove cheesecakes from muffin pan; discard paper liners.
14. Serve cookie-sides up.

oreo cookies, philadelphia cream cheese, sugar, s, vanilla, eggs

Taken from www.kraftrecipes.com/recipes/oreo-upside-down-mini-cheesecakes-130632.aspx (may not work)