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

1. Heat oven to 325F.
2. Combine cookie crumbs and butter; press onto bottom of 12 (4-oz.)
3. ovenproof glass jars.
4. Place in shallow pan.
5. Beat cream cheese, sugar and extract in large bowl with mixer until blended.
6. Add eggs, 1 at a time, mixing after each just until blended.
7. Stir in white chocolate; pour over crusts.
8. Bake 20 to 25 min.
9. or until centers of cheesecakes are almost set.
10. Cool.
11. Refrigerate 4 hours.
12. Melt bittersweet chocolate as directed on package; drizzle over cheesecakes.
13. 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)