Place 1 cookie in each of 24 foil- or paper-lined muffin cups. Chop 8 of the remaining cookies; reserve for later use.
Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Stir in reserved chopped cookies; spoon into prepared baking cups.
Bake 18 to 20 min. or until centers are set. Cool completely. Refrigerate 3 hours or until chilled.
Meanwhile, cover baking sheet with waxed paper. Melt white chocolate as directed on package. Cut remaining cookies in half. Dip half of each cookie, 1 at a time, into melted chocolate; place on prepared baking sheet. Top with sprinkles. Let stand at room temperature until ready to use.
Top each cheesecake with dollop of COOL WHIP and cookie half just before serving.
Looking for a special treat? One serving of this cheesecake is full of chocolatey flavor!
Cheesecakes can be stored in refrigerator up to 3 days, or frozen up to 1 month, before topping with COOL WHIP and cookie half just before serving. If freezing cheesecakes, thaw overnight in refrigerator before garnishing.
Instead of topping cheesecakes with colored sprinkles, top them with holiday-themed sprinkles to celebrate the different holidays.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 29g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.