Individual CookiesNCream Cheesecakes

• Base
• 2 cups OREO Base Cake
• 1/2 cup butter, melted
• Filling
• 1 qt. PHILADELPHIA Original Cream Cheese, softened
• 1 cup sugar
• 1/4 cup flour
• 4 each eggs
• 1 cup sour cream
• 2 cups OREO Pieces-Medium
• 4 tsp. vanilla

1. Base: Mix base cake and butter.
2. Press about 1/4 cup of the crumb mixture onto bottom of each of eight 4-inch springform pans (or four 4-inch springform pans for trial recipe).
3. Bake in 300F-conventional oven 8 min.
4. Cool.
5. Filling: Place cream cheese, sugar and flour in large mixer bowl fitted with paddle attachment.
6. Beat on low speed 2 min., stopping frequently to scrape side of bowl.
7. Beat on medium speed 3 min.
8. or until well blended.
9. Add eggs, one at a time, mixing on low speed after each addition just until blended.
10. Add sour cream; beat 1 min.
11. Fold in OREO Pieces.
12. Pour about 1 cup batter over each crust.
13. Bake in 300 degrees F-conventional oven for 40 to 45 min.
14. or until centers are almost set.
15. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims of pans.
16. Refrigerate 4 hours or overnight.

base, oreo base, butter, filling, philadelphia original cream cheese, sugar, flour, eggs, sour cream, vanilla

Taken from www.kraftrecipes.com/recipes/individual-cookiesncream-cheesecakes-97636.aspx (may not work)