OREO Mini PHILLY Cheesecakes

2 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened

½ cup sugar

2 eggs

12 OREO Cookies

3 (1 ounce) squares BAKER S Semi-Sweet Baking Chocolate

1 cup thawed COOL WHIP Whipped Topping

Heat oven to 350 degrees F.

Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended.

Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter.

Bake 20 minutes or until centres are almost set. Cool. Refrigerate 3 hours. Melt chocolate as directed on package; drizzle over cheesecakes. Top with COOL WHIP.