PREHEAT oven to 350°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended.
PLACE 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill evenly with batter.
BAKE 20 min. or until centres are almost set. Cool. Refrigerate 3 hours or overnight. Drizzle with melted chocolate; top with small dollop of whipped topping.