Cut 12 cookies crosswise in half, then chop 8 of the remaining cookies. Reserve for later use.
2
Crush remaining cookies finely; mix with butter. Press onto bottoms of 24 paper-lined muffin pan cups, adding about 1 Tbsp. crumb mixture to each cup.
3
Microwave 1/2 cup whipping cream in medium microwaveable bowl on HIGH 1 min. or until heated through. (Do not let cream come to boil.) Add chocolate; let stand 1 min. Stir until chocolate is completely melted and mixture is well blended. Cool slightly, stirring occasionally.
4
Beat remaining whipping cream in separate medium bowl with mixer on high speed until stiff peaks form; set aside. Beat cream cheese and sugar in large bowl with mixer until blended. Add whipped cream; whisk just until blended. Spoon over crusts.
5
Drizzle with chocolate mixture; top with reserved chopped cookies, then sprinkles. Refrigerate 30 min.
6
Serve each cheesecake with a reserved cookie half to use as a spoon for eating.
Recipe Tips
Size WiseThese mini cheesecakes are sure to be a hit with friends and family. They are easy-to-make and each cheesecake is an easy-to-serve portion.
Special ExtraTop cheesecakes evenly with 1/4 cup toffee bits or chopped peanuts before serving.
Nutrition factsNutrition information
Amount Per Serving
Calories260
% Daily Value
Total Fat 18g
Saturated Fat 10g
Trans Fat 0.5g
Cholesterol 35mg
Sodium 150mg
Total Carbohydrate 24g
Dietary Fiber 1g
Total Sugars 14g
Includes Added Sugars 13g
Protein 3g
Vitamin D 0%
Calcium 2%
Iron 4%
Potassium 2%
Vitamin A 15%
Vitamin C 0%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.