Ingredients

• 4 ounces Philadelphia Cream Cheese, softened
• 1 1/2 cups crushed chocolate cookies
• 6 tablespoons butter
• 12 tablespoons sugar, divided
• 1 1/4 cups brown sugar, packed
• 2 eggs
• 1/2 cup chocolate chips
• 2 tablespoons cocoa
• 2 1/2 cups heavy cream
• 1 milk chocolate bar, grated

Directions

1. Preheat oven to 375 degrees and place 10 paper baking cups in one muffin pan.
2. In a small sauce, pan melt butter over low heat.
3. To mixing bowl, combine crushed chocolate cookies, 6 tbs. sugar and melted butter. Divide cookie mixture into the 10 baking cups. Using your fingers create a cavity and pack cookie mixture down beginning at the bottom and working up sides. Bake at 375 degrees for 10 minutes.
4. Reduce oven temperature to 325 degrees after pulling chocolate cookie shells from oven.
5. Microwave chocolate chips in a microwaveable bowl on high for 1 ½ minutes or until chocolate chips are melted.
6. To make filling: beat cream cheese, brown sugar and eggs together until smooth. Add 1 cup of heavy cream, cocoa and melted chocolate chips. Beat until creamy. Pour mixture into cookie shells. Bake for 20 minutes at 325 degrees. Cool and refrigerate tartlets until serving.
7. In bowl, whip together remaining heavy cream and sugar. Refrigerate until serving tartlets.
8. To serve, divided whipped cream on top of tartlets and garnish with grated milk chocolate.