Two-Bite Mocha Cheesecakes

• 24 Mini OREO Bite Size Cookie
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 1 tsp. vanilla
• 1 tsp. MAXWELL HOUSE Instant Coffee Walgreens $6.99 thru 02/06
• 1 Tbsp. hot water
• 2 oz. (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted, cooled
• 1 egg
• 1/2 cup thawed COOL WHIP Whipped Topping
• 24 chocolate-covered coffee beans

1. Heat oven to 350 degrees F.
2. Place 1 cookie in each of 24 paper-lined mini muffin pan cups.
3. Beat cream cheese, sugar and vanilla with mixer until blended.
4. Dissolve coffee in hot water.
5. Add to cream cheese mixture with chocolate; mix well.
6. Add egg; beat on low speed just until blended.
7. Spoon over cookies.
8. Bake 13 to 15 min.
9. or until centers are almost set.
10. Cool 1 hour before removing from pan.
11. Refrigerate 2 hours.
12. Top with COOL WHIP and coffee beans.

oreo bite size, philadelphia cream cheese, sugar, vanilla, coffee, water, chocolate, egg, thawed cool, chocolatecovered coffee beans

Taken from www.kraftrecipes.com/recipes/two-bite-mocha-cheesecakes-157668.aspx (may not work)