Ingredients
- 24 Oreo cookies divided
- 2 8 ounce packages cream cheese softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 ounces semisweet chocolate melted & cooled
- frozen whipped topping for garnish, thawed
Units:
Instructions
- Place 1 cookie in bottom of each 16 paper-lined 2 1/2 inch muffin cup.
- Beat cream cheese, sugar, eggs and vanilla in large bowl with electric mixer at medium speed for 3 minutes or until smooth. Reserve 1/2 c. batter. Spoon remaining batter into muffin cups.
- Blend reserved batter and melted chocolate.
- Spoon about 1 teaspoon chocolate batter onto white batter in each cup.
- Swirl batters with knife to create a marbled effect.
- Bake at 350 for 20 to 25 minutes or until filling is set and slightly puffed. Cool. Refrigerate until serving time.
- Half remaining 8 cookies. Garnish cheesecakes with whipped topping and half cookies.
- Spoon about 1 teaspoon chocolate batter onto white batter in each cup. Swirl batters with knife to create a marbled effect.
- Bake at 350 for 20 to 25 minutes or until filling is set and slightly puffed. Cool. Refrigerate until serving time. Half remaining 8 cookies. Garnish cheesecakes with whipped topping and half cookies.
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