Oreo Upside Down Mini Cheesecake

By bns0607

Make Ahead:

Wrap each cheesecake with foil; place in freezer-weight resealable plastic bag. Freeze up to 3 weeks. When ready to serve, unwrap cheesecakes; refrigerate 4 hours or until thawed.

Variation:

Prepare using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Ingredients

• 19 OREO Cookies, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 tsp. vanilla
• 2 eggs

Preparation

Step 1

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.