Tiny Chocolate Cheesecakes

• 18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
• 2 Tbsp. butter, melted
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 1 tsp. vanilla
• 2 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
• 1 egg

1. Heat oven to 350 degrees F.
2. Combine cookie crumbs and butter; press 1 Tbsp.
3. onto bottom of each of 24 mini muffin pan cups.
4. Bake 10 min.
5. Beat cream cheese, sugar and vanilla with mixer until blended.
6. Add chocolate; mix well.
7. Add egg; beat on low speed just until blended.
8. Spoon over crusts.
9. Bake 13 to 15 min.
10. or until centers are almost set.
11. Cool 1 hour before removing cheesecakes from pan.
12. Refrigerate 2 hours.

vanilla creme, butter, philadelphia cream cheese, sugar, vanilla, chocolate, egg

Taken from www.kraftrecipes.com/recipes/tiny-chocolate-cheesecakes-184540.aspx (may not work)