Mini Mocha Cheesecakes

By barbsjustagirl

Ingredients

• 10 chocolate sandwich cookies, finely crushed (about 3/4 cup)
• 2 Tbsp. butter, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp. MAXWELL HOUSE Instant Coffee
• 2 tsp. water
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, cooled
• 1-1/8 tsp. unsweetened cocoa powder, divided
• 1 cup thawed COOL WHIP Whipped Topping
• 24 chocolate-covered coffee beans

Details

Preparation time 30mins
Cooking time 95mins
Adapted from Kraft.com

Preparation

Step 1

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. (Cups will be full.)

BAKE 23 to 25 min. or until centers are almost set. Cool completely.

ADD 1 tsp. cocoa powder to COOL WHIP; stir gently until blended. Spoon into pastry bag fitted with decorating tip; use to pipe COOL WHIP mixture onto cheesecakes. Garnish with remaining cocoa powder and coffee beans.