This uses an Oreo cookie for the crust, although I think other kinds would work, too. Times do not include 2 hours for chilling. From Kraft.
- 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.