BEAT cream cheese, sugar and chocolate in medium bowl with wire whisk until well blended. Add whipped topping; mix well.
PLACE 1 cookie on bottom of each of 2 paper-lined medium muffin cups; fill evenly with cream cheese mixture.
REFRIGERATE 2 hours or overnight. (Or, if you are in a hurry, place in the freezer for 1 hour.)
KRAFT KITCHENS TIPS
One of these mini cheesecakes is all you need for big flavor.
Jazz It Up
Dust surface with cocoa powder. Top with heart-shaped stencil; dust with powdered sugar.
RECIPE COURTESY OF KRAFT FOODS