All to Myself Cheesecakes

Description
Purchased from the Watson Estate in McKinney, Texas in 1991. This is incredible. I make it frequently. It is a huge hit at the office. Dated 1976.
 * Contributed by Cat's Recipes Y-Group

Ingredients

 * 12 chocolate sandwich cookies with white filling
 * 16 ounces softened cream cheese
 * ½ cup granulated sugar
 * 1 teaspoon vanilla extract
 * 2 eggs
 * ½ cup semisweet chocolate pieces
 * 2 teaspoons shortening

Directions

 * 1) Split cookies, keeping filling on one cookie.
 * 2) Line muffin pans with foil baking cups.
 * 3) Place filling covered cookie in bake cups, filling side up.
 * 4) Set aside.
 * 5) In a medium mixing bowl, beat cream cheese, sugar and vanilla until smooth and fluffy.
 * 6) Beat in eggs just until well mixed.
 * 7) Spoon cream cheese mixture into bake cups.
 * 8) Crush remaining cookies and sprinkle over cream cheese mixture.
 * 9) Bake, uncovered, in 325°F oven for 25 minutes.
 * 10) Cool.
 * 11) In a small saucepan, melt chocolate pieces with shortening over low heat, stirring frequently.
 * 12) Drizzle over baked cheesecakes.
 * 13) Cover and chill.