Petit Mocha Cheesecakes

By srumbel

Ingredients

• CRUMB CRUST (recipe follows)
• 1 package (8 oz.) cream cheese , softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup HERSHEY'S Cocoa
• 2 tablespoons all-purpose flour
• 1 tablespoon powdered instant coffee
• 1 teaspoon hot water
• CHOCOLATE GLAZE (recipe follows, optional

Details

Preparation time 25mins

Preparation

Step 1

Heat oven to 375°F. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.


2 Prepare CRUMB CRUST mixture. Place 1 slightly heaping teaspoon crumb mixture into each cup; press lightly. Beat cream cheese in large bowl until fluffy. Add sugar, eggs and vanilla; beat well. Add cocoa and flour; beat well. Dissolve instant coffee in water; add to chocolate mixture. Place about 1 tablespoon chocolate mixture into each cup.


3 Bake 18 to 20 minutes or until firm to touch. Cool completely in pan on wire rack. Drizzle with CHOCOLATE GLAZE, if desired. Refrigerate until cold, about 2 hours. Cover; refrigerate leftover cheesecakes. About 42 cheesecakes.

CRUMB CRUST: Stir together l/2 cup graham cracker crumbs, 2 tablespoons powdered sugar and 2 tablespoons melted butter or margarine in small bowl until well combined.

CHOCOLATE GLAZE: Combine 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 2 tablespoons whipping cream in small saucepan over very low heat. Stir constantly until smooth. Use immediately.