Ingredients
The following ingredients have 4 Servings
- 9 creme-filled chocolate sandwich cookies or 18 vanilla wafer cookies
- 2 packages (8 ounces each) plus 1 package (3 ounces) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened baking cocoa
- 2 teaspoons vanilla
- 3 eggs
- 3/4 cup whipping (heavy) cream
- 2 tablespoons granulated or powdered sugar
Instruction
- Heat oven to 350°F. Line 18 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Split sandwich cookies in half. Place 1 cookie half, middle side up, in each cup. Or place 1 wafer cookie, flat side down, in each cup.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in vanilla. Beat in eggs, one at a time, until well blended. Divide evenly among cups (cups will be almost full).
- Bake cheesecakes 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in muffin cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
- In chilled small bowl, beat all Whipped Cream ingredients with electric mixer on high speed until stiff. Spoon Whipped Cream on chilled cheesecakes. Cover and refrigerate any remaining cheesecakes.
