"Healthified" Mini Chocolate Cheesecakes!

-- Tempt your tastebuds with a chocolaty cheesecake that's easier on the waistline--

INGREDIENTS:
12 - foil baking cups
12 - chocolate wafer cookies (I couldn't find any so I used chocolate sandwich cookies that I pulled apart and removed the filling)
12oz - 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup - sugar
2 teas. - Vanilla
1/4 cup - Baking Cocoa
1 - whole egg
1 - egg white
1oz - semi-sweet baking chocolate; melted

For the topping:
1/3 cup - hot fudge topping
Fresh fruit for garnish (OPTIONAL)

STEP 1:

Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. Crush cookies (I put them in a zip lock and took the rolling pin to them), firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup

STEP 2:

In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups
(These are my FAVORITE chocolate items to bake with, you can NEVER go wrong with Nestles and Bakers!)


STEP 3:
Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled

STEP 4:
Carefully remove foil wrappers and top each cheesecake with a heaping teaspoon of hot fudge topping and fruit if you choose too!




ENJOY!




*Store covered in the fridge!*

:) Courtney