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|18 small||chocolate wafer cookies|
|3||8 oz pkgs cream cheese, softened|
|1/2 c||powdered sugar|
|1 c||crushed candycanes|
|1||8 oz pkg frozen whipped topping, thawed|
Heat oven to 350. Line 18 regular sized muffin tins w/ liners. Place a cookie wafer in bottom of each liner.
In lg bowl, w/ mixer on medium, beat cream cheese, eggs and powdered sugar until fluffy. Stir in crushed candycanes. Spoon filling evenly into each liner.
Bake 22-25 min, or until set. Cover loosely and chill 2 hrs. Top each cheesecake w/ a dollop of whipped topping. Stick a mini candycane into middle of whipped topping.