Individual Chocolate Cheesecakes

• - Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 16 squares Baker's Semi-Sweet Chocolate, melted
• 2-1/2 qt. whipped topping, divided
• 32 each Oreo Cookies
• 2/3 cup Oreo Medium Cookie Pieces

1. Place cream cheese, sugar and chocolate in 6-qt.
2. (6-L) bowl of electric mixer fitted with wire whip attachment.
3. Beat on medium speed 2 min.
4. or until well blended.
5. Add 2 qt.
6. (2 L) of the whipped topping (or 2 cups 500 mL of the whipped topping for trial recipe); beat on low speed just until blended.
7. Place 1 cookie on bottom of each of 32 paper-lined muffin cups (or on bottom of each of 8 lined muffin cups for trial recipe).
8. Portion batter evenly into cups, adding about 1/2 cup (125 mL) batter to each cup.
9. Refrigerate at least 4 hours before serving.
10. Garnish each cheesecake with 1 Tbsp.
11. (15 mL) of the remaining whipped topping and 1 tsp.
12. (5 mL) of the Oreo Pieces just before serving.

cream cheese, sugar, chocolate, whipped topping, oreo cookies

Taken from www.kraftrecipes.com/recipes/individual-chocolate-cheesecakes-109175.aspx (may not work)