Mini OREO Cheesecakes

• 44 OREO Cookies, divided
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 tsp. vanilla
• 3 eggs
• 2 oz. BAKER'S White Chocolate, melted
• 1/2 cup colored sprinkles
• 1-1/2 cups thawed COOL WHIP Whipped Topping

1. Heat oven to 325F.
2. Place 1 cookie in each of 24 foil- or paper-lined muffin pan cups.
3. Chop 8 of the remaining cookies; set aside.
4. Beat cream cheese and sugar with mixer until blended.
5. Add sour cream and vanilla; mix well.
6. Add eggs, 1 at a time, beating after each just until blended.
7. Gently stir in chopped cookies.
8. Spoon into baking cups.
9. Bake 18 to 20 min.
10. or until centers are set.
11. Cool completely.
12. Refrigerate 3 hours or until chilled.
13. Meanwhile, cut remaining cookies in half.
14. Dip cookie halves halfway in melted chocolate.
15. Place on waxed paper-covered baking sheet; top with sprinkles.
16. Let stand 15 min.
17. or until chocolate is firm.
18. Top each cheesecake with dollop of COOL WHIP and cookie half just before serving.

oreo cookies, philadelphia cream cheese, sugar, s, vanilla, eggs, s white chocolate, colored sprinkles

Taken from www.kraftrecipes.com/recipes/mini-oreo-cheesecakes-120147.aspx (may not work)