How adorable mini scrumptious upside-down cheesecakes are the perfect size to include one of your favorite chocolate sandwich cookies).
19 OREO Cookies, divided
2 pkg. (8 oz. each) brick cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1/2 tsp. vanilla
HEAT oven to 350°F.
PLACE 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; set aside.
BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies. Spoon into muffin cups.
BAKE 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.
REMOVE cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.
44 OREO Cookies, divided
3 pkg. (8 oz. each) brick cream cheese, softened
3/4 cup sugar
3/4 cup sour cream
1 tsp. vanilla
2 oz. white baking chocolate, melted
1/2 cup colored sprinkles
1-1/2 cups thawed COOL WHIP Whipped Topping
HEAT oven to 325°F.
PLACE 1 cookie in each of 24 foil- or paper-lined muffin pan cups. Chop 8 of the remaining cookies; set aside.
BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Gently stir in chopped cookies. Spoon into baking cups.
BAKE 18 to 20 min. or until centers are set. Cool completely. Refrigerate 3 hours or until chilled. Meanwhile, cut remaining cookies in half. Dip cookie halves halfway in melted chocolate. Place on waxed paper-covered baking sheet; top with sprinkles. Let stand 15 min. or until chocolate is firm.