Mini Mocha Cheesecakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 4 oz Baker's premium 70% cacao dark chocolate
  • 24 Chocolate covered coffee beans
  • 1 tbsp Cocoa powder, unsweetened
  • 3/4 cup Cool whip whipped topping
  • 1/2 cup Sugar

• Snacks

  • 10 Vanilla creme-filled chocolate sandwich cookies, finely crushed (about 3/4 cup

• Drinks

  • 1 tsp Maxwell house instant coffee, Roast Original

• Dairy

  • 2 tbsp Butter
  • 2 pkg. Philadelphia (250 g each philadelphia brick cream cheese

• Liquids

  • 2 tsp Water

Found on myorganizedchaos.net

Description

Directions

• Heat oven to 350ºF.
• Mix cookie crumbs and butter; press about 1 Tbsp. onto bottom of each of 12 foil-lined muffin cups. Bake 8 min.
• Beat cream cheese and sugar with mixer until blended. Add eggs; beat just until blended. Dissolve coffee in water. Add to batter with melted chocolate; beat until blended. Spoon about 1/4 cup batter into each cup. (Note: Cups will be full.)
• Bake 23 to 25 min. or until centres are almost set. Cool completely.
• Mix Cool Whip and cocoa powder until blended; pipe onto cheesecakes. Garnish with coffee beans.