Recipe: All-to-Myself Cheescakes

ALL-TO-MYSELF CHEESCAKES

"Chocolate is truly comfort food," says Ann Hart of Michigan. She uses Oreo cookies as an easy crust and crumbled topper for her fun, single-serving cheesecakes.

12 Chocolate sandwich cookies with white filling (Oreos)
2 packages (8-ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
FOR THE CHOCOLATE DRIZZLE:
1/2 cup semisweet chocolate pieces
2 teaspoons shortening

Preheat oven to 325 degrees F.

Split cookies, keeping filling on one 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 till smooth and fluffy. Beat in eggs just till well mixed. Spoon cream cheese mixture into bake cups.

Crush remaining cookies and sprinkle over cream cheese mixture.

Bake, uncovered, in 325 degrees F oven for about 25 minutes or till set. Cool.

TO PREPARE THE CHOCOLATE DRIZZLE:
In a small saucepan, melt chocolate pieces with shortening over low heat, stirring frequently. Drizzle over baked cheesecakes. Cover and chill.

Makes 12 single-serving cheesecakes
Source: Midwest Living magazine