This recipe was adapted from Philadelphia Cream Cheese on Kraft Recipes.com. We made these for my husband's birthday and he loves lemon flavored Oreos, so we used those rather than the traditional chocolate.
Preheat oven to 350°F
Beat cream cheese, sugar and vanilla with mixer until just blended.
Add eggs and mix until just blended.
Place 12 cupcake wrappers into a muffin tin. Place one cookie in the bottom of each wrapper.
Divide the cream cheese mixture evenly over the cookies in the cupcake wrappers.
Bake 20 min. Allow cheesecakes to cool. Refrigerate 3 hours.
Top each mini cheesecake with your choice of berries. Serve and enjoy!