Preparation:
1. Heat oven to 350 degrees. 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. Beat cream cheese in large bowl with electic mixer on medium speed until smooth. Gradually beat in sugar and cocoa until fluffy. Beat in vanilla. Beat in eggs, on at a time, until well blended. Divide evenly among cups (cups will be almost full).
3. Bake 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. Dollop with Whipped Cream. Cover and refrigerate any remaining cheesecakes. |
