Chocolate-Peppermint Mini Cheesecakes
- 1 cup chocolate wafer cookie crumbs
- 2 Tbsp. butter, melted
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 2 tsp. peppermint extract
- 3 eggs
- 1 pkg. (4 oz.) BAKER'S White Chocolate, melted
- 2 oz. BAKER'S Bittersweet Chocolate
- 15 starlight mints, crushed
- Heat oven to 325F.
- Combine cookie crumbs and butter; press onto bottom of 12 (4-oz.)
- ovenproof glass jars.
- Place in shallow pan.
- Beat cream cheese, sugar and extract in large bowl with mixer until blended.
- Add eggs, 1 at a time, mixing after each just until blended.
- Stir in white chocolate; pour over crusts.
- Bake 20 to 25 min.
- or until centers of cheesecakes are almost set.
- Cool.
- Refrigerate 4 hours.
- Melt bittersweet chocolate as directed on package; drizzle over cheesecakes.
- Sprinkle with crushed candy.
chocolate wafer cookie crumbs, butter, philadelphia cream cheese, sugar, peppermint, eggs, s white chocolate, s bittersweet chocolate, starlight mints
Taken from www.kraftrecipes.com/recipes/chocolate-peppermint-mini-cheesecakes-175624.aspx (may not work)