Individual Cheesecakes made with Chunky CHIPS AHOY! Cookie Pieces

Chunky CHIPS AHOY! Cookie Pieces available Summer 2021

• 18 oz graham cracker crumbs
• 6 oz sugar, granulated
• 6 oz butter, unsalted, melted
• 128 oz. cream cheese
• 28 oz sugar, granulated
• 32 oz sour cream
• 2 oz vanilla
• 32 oz eggs, whole, large
• 24 oz Chunky CHIPS AHOY! Cookie Pieces
• 2 fl oz chocolate sauce
• 1 tsp Chunky CHIPS AHOY! Cookie Pieces

1. Mix graham cracker crumbs, sugar and melted butter. Divide into 16 (3-inch) springform pans and press crumb mixture firmly onto bottom of each pan. Bake in 350°F conventional oven for 6 min. Cool on wire racks while preparing filling.

1. Place cream cheese and sugar in large mixer bowl fitted with paddle attachment. Beat on low speed 2 min., stopping frequently to scrape sides of bowl. Beat on medium speed 3 min. or until well blended. Add sour cream and vanilla; beat 1 min. Add eggs, one at a time, mixing on low speed after each addition just until blended. Fold in Chunky CHIPS AHOY! Cookie Pieces. Pour about 1 cup batter over each crust.
2. Bake in 300°F conventional oven for 35 to 40 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims of pans. Refrigerate 4 hours or overnight.
3. Before serving, drizzle with chocolate sauce, and top with Chunky CHIPS AHOY! Cookie Pieces.