Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour half the batter into separate bowl. Add blue food coloring to batter in one bowl and violet coloring to the remaining batter.
Place 1 cookie in each of 12 paper-lined muffin cups; cover with violet-colored batter. Top with small spoonfuls of blue batter; swirl gently with knife.
Bake 20 min. or until centers are almost set. Cool in pan 10 min. Remove to wire racks; cool completely. Refrigerate 3 hours.
Top with COOL WHIP and sprinkles just before serving.
At 12 servings, these mini desserts are sure to be crowd pleasers at your next gathering.
Line 8-inch square pan with foil, with ends of foil extending over sides. Finely crush enough OREO Cookies or graham crackers to make 1-1/2 cups crumbs. Melt 1/4 cup butter; mix with cookie crumbs. Press onto bottom of prepared pan. Prepare cheesecake batter as directed. Pour violet-tinted batter over crust; top with spoonfuls of blue-tinted batter. Swirl gently with knife. Bake and refrigerate as directed. Use foil handles to remove cheesecake from pan; cut into 16 squares. Top each square with COOL WHIP and sprinkles. Makes 16 servings.
Add more blue or violet food coloring to the cheesecake batter if a more intensely colored cheesecake is desired.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 10g
Trans Fat 0.5g
Total Carbohydrates 17g
Dietary Fiber 0g
* 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.