Ingredients:

Cheesecakes
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

Whipped Cream
3/4 cup whipping (heavy) cream
2 tablespoons granulated or powdered sugar

1. Heat oven to 350ºF. 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.
2. 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).
3. 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.
4. 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.

 

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