Chocolate Mousse Cheesecake Cups

By DIANETHORNTON

The best of both worlds - cheesecake and chocolate served in a cup.
**Note: I find Dr. Oetker's Mousse Supreme at World Market or in the ethnic (German) section of the grocery store.**

Ingredients

• Cheesecake:
• 2 pkg.(8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• Mousse:
• 1 box Dr. Oetker's Mousse Supreme (3.1 oz.)
• Prepare with 1 cup milk as directed.
• 12 cupcake liners

Preparation

Step 1

Heat oven to 325°F.
Beat cream cheese, sugar and vanilla with mixer until blended.
Add eggs; beat just until blended.
Pour into cupcake liners filling about halfway.
Bake 25 min. or until center is almost set.
Cool. Refrigerate 1 hour or until cool.

Prepare mousse as directed on package. When cheesecake cups are cool, place mousse into frosting bag and pipe on top of cheesecake. Garnish with a fresh raspberry or mint leaf, if desired.
Chill 1 hr. before serving. (If you can wait!)