Prep Time
20min.
Total Time
3hr.
53min.
Servings
12 servings
What You Need
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10 OREO Cookies, finely crushed
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1 Tbsp. butter, melted
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2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
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1/2 cup plus 1 tsp. sugar, divided
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1/4 cup plus 1/2 tsp. unsweetened cocoa powder, divided
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2 eggs
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2 oz. BAKER’S Semi-Sweet Chocolate
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3/4 cup whipping cream
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1/2 cup JET-PUFFED Miniature Marshmallows
Make It!
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Heat oven to 325°F.
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Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups. Bake 8 min.
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Beat cream cheese, 1/2 cup sugar and 1/4 cup cocoa powder in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
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Bake 22 to 25 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
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Meanwhile, cover baking sheet with parchment. Melt semi-sweet chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze chocolate into 12 shapes on prepared baking sheet to resemble cup handles as shown in photo. Freeze until ready to use.
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Remove liners from cheesecakes. Beat cream and remaining sugar in separate medium bowl with mixer on high speed until soft peaks form; spoon onto cheesecakes. Sprinkle with remaining cocoa powder; top with marshmallows. Gently press chocolate handle into side of each cheesecake.
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