Ingredients

9 creme-filled chocolate sandwich cookies or 18 vanilla wafer cookies
2 packages (8 oz. each) plus 1 package (3 oz.) cream cheese, softened
1 cup sugar
1/4 cup baking cocoa
2 teaspoons vanilla
3 eggs
whipped cream (if desired)

Directions

Heat oven to 350 degrees. Line 18 muffin cups with paper baking cups. Split sandwich cookies in half. Place one cookie half, middle side up, in each cup. Or place one wafer cookies, flat side down, in each cup.

Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar and cocoa until fluffy. Beat in vanilla. Beat in eggs, one at a time, until well blended. Divide evenly among cups.

Bake 20-25 minutes or until centers are firm. Cook 15 minutes (cheesecake centers will sink while cooling). Refrigerate in muffin cups at least one hour; cover and refrigerate at least one hour longer before serving. Dollop with whipped cream. Cover and refrigerate any remaining cheesecakes. Makes 18.

These can be made up to a month ahead of time. Put in airtight freezer containers. About 3 hours before serving, place covered cheesecakes in refrigerator to thaw.