OREO UPSIDE DOWN MINI CHEESECAKE Ingredients: 19 OREO Cookies, divided 2 pkg. (8 oz.

(8 oz. each) PHILADELPHIA Cream Cheese, softened cup sugar cup BREAKSTONE'S or KNUDSEN Sour Cream tsp. vanilla 2 eggs

Procedure: 1. HEAT oven to 350F. 2. PLACE 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; set aside. 3. BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies. Spoon into muffin cups. 4. BAKE 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. 5. REMOVE cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up. Tips: MAKE AHEAD Wrap each cheesecake with foil; place in freezer-weight resealable plastic bag. Freeze up to 3 weeks. When ready to serve, unwrap cheesecakes; refrigerate 4 hours or until thawed. VARIATION Prepare using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.