Ingredients:
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
12 Chocolate chip cookie dough
Directions:
Preheat oven to 350°F. Separate 12 chocolate chip cookie dough, and place one in each cup of a mini muffin pan.
Bake cookies for 14 minutes. Allow to cool to room temperature. While cookies cool, place cream cheese and granulated sugar in a medium bowl and beat together using a hand mixer on medium to high speed for 3-4 minutes until smooth. Next, using a spatula, lightly fold in refrigerated whipped cream topping. Gently pour the cream cheese mixture over each cooled cookie until the cup is full and smooth on the top. Place the pan in the freezer for least 3 hours to set.
Once mini cheesecakes are firm, remove the pan from the freezer and gently release cheesecakes from the pan and remove discs from the bottoms. Decoratively drizzle chocolate sauce over the tops of the mini cheesecakes and allow to set for 2-3 minutes before you dig in.
Source: Foodgasms
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