2 8 ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup semisweet chocolate pieces
2 teaspoons shortening
Heat oven to 325ºF (165ºC). Split cookies, keeping filling on 1 side of cookie. Line muffin pans with foil bake cups. Place filling covered cookie in bake cups, filling side up. Set aside. In a medium mixing bowl, beat cream cheese, sugar and vanilla until smooth and fluffy. Beat in eggs just until well mixed. Spoon cream cheese mixture into bake cups. Crush remaining cookies and sprinkle over cream cheese mixture. Bake, uncovered, about 25 minutes or until set. Cool. In a small saucepan, melt chocolate pieces with shortening over low heat, stirring frequently. Drizzle over baked cheesecake. Cover and chill. Makes 12 single-serving cheesecakes.
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