3 HRS 5 MIN
square shortbread cookies (1-1/2 inch), divided
plus 2 Tbsp. sugar, divided
(8 oz. each) PHILADELPHIA Cream Cheese, softened
zest and 1/4 cup juice from 2 lemons
Heat oven to 325°F.
Melt 2 oz. chocolate as directed on package; set aside for later use.
Use pulsing action of food processor to process 16 cookies until finely crushed; spoon into medium bowl. Add butter and 2 Tbsp. sugar; mix well. Press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each prepared cup.
Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add lemon zest, lemon juice and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Bake 17 to 20 min. or until centers are almost set. Cool completely.
Melt remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate.
Refrigerate 2 hours.