Individual Chocolate Cheesecakes - cream cheese

Method

• Place cream cheese, sugar and chocolate in 6-qt.
• (6-L) bowl of electric mixer fitted with wire whip attachment.
• Beat on medium speed 2 min.
• or until well blended.
• Add 2 qt.
• (2 L) of the whipped topping (or 2 cups [500 mL] of the whipped topping for trial recipe); beat on low speed just until blended.
• Place 1 cookie on bottom of each of 32 paper-lined muffin cups (or on bottom of each of 8 lined muffin cups for trial recipe).
• Portion batter evenly into cups, adding about 1/2 cup (125 mL) batter to each cup.
• Refrigerate at least 4 hours before serving.
• Garnish each cheesecake with 1 Tbsp.
• (15 mL) of the remaining whipped topping and 1 tsp.
• (5 mL) of the Oreo Pieces just before serving.