3 HRS 20 MIN
vanilla creme-filled chocolate sandwich cookies, finely crushed
(8 oz. each) PHILADELPHIA Cream Cheese, softened
plus 2 Tbsp. sugar, divided
fresh raspberries, divided
Heat oven to 325°F.
Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup.
Beat cream cheese, vanilla and 1/2 cup sugar in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Reserve 12 raspberries for garnish. Process remaining raspberries with remaining sugar in food processor or blender until smooth. Pour through fine-mesh strainer into bowl. Discard strained solids.
Pour strained raspberry sauce into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe 3 small dots raspberry sauce onto batter in each muffin cup. Use toothpick to swirl raspberry sauce into heart-shaped designs as shown in photo.
Bake 18 to 20 min. or until centers of cheesecakes are almost set. Cool cheesecakes completely. Refrigerate 2 hours.
Cut reserved raspberries in half; place, cut sides down, on tops of cheesecakes.