- 30 mins
- 95 mins
4.4/5
(35 Votes)
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
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.