Oreo Upside-Down Mini Cheesecakes Serves: 12 Source: Oreo 100 Years of Sweetness Recipe Booklet 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 Instructions: 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. Variation: Prepare using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
