Strawberry Shortcake-Crunch Mini Cheesecakes

INGREDIENTS:

• 15 vanilla creme-filled vanilla sandwich cookies, finely crushed, divided
• 1/2 cup freeze-dried strawberries, chopped
• 1 Tbsp. butter, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 3/4 cup thawed COOL WHIP Whipped Topping

DIRECTIONS:

• 1: Heat oven to 325°F.
  
• 2: Combine 1/3 cup cookie crumbs and strawberries; reserve for later use. Mix remaining cookie crumbs with butter; press onto bottoms of 12 paper-lined muffin pan cups. Bake 8 min.
• 3: Meanwhile, beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Spoon evenly over crusts.
• 4: Bake 22 to 25 min. or until centers of cheesecakes are almost set. Cool completely.
• 5: Refrigerate cheesecakes 2 hrs.
• 6: Top with COOL WHIP and reserved crumb mixture just before serving.

Kitchen Tips:
Tip 1: These fun mini cheesecakes can be stored in the refrigerator up to 3 days, or frozen up to 1 month. If freezing cheesecakes, thaw overnight in refrigerator before serving.
Tip 2: With their built-in portion control, these easy-to-serve cheesecakes are a welcome addition to any celebration.
Tip 3: How to Soften Cream Cheese--Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Used with permission from Kraft Foods