Mini Cocoa Swirl Cheesecakes

• 6 ounces reduced-fat cream cheese, room temp
• 12 cup part-skim ricotta cheese
• 2 tablespoons Splenda granular
• 1 large egg
• 1 large egg yolk
• 12 teaspoon vanilla extract
• 1 12 teaspoons unsweetened cocoa powder, sifted

1. Preheat oven 350F Line 6-cup muffin pan with foil or paper liners.
2. Blend cream cheese and ricotta in food processor until will combined.
3. Add Splenda, egg, yolk, and vanilla extract.
4. Process until smooth.
5. Divide 1 cup of batter among muffin cups.
6. Add cocoa to remaining batter and combine.
7. Drop a heaping tablespoon of cocoa batter into each muffin cup and gently fold to form a swirl.
8. Place muffin pan in a large roasting pan and fill with hot water to reach half-way up muffin pan.
9. Bake until cakes are puffed and set, 20 minutes.
10. Remove from water and cool at room temp for at least 2 hours.

cream cheese, ricotta cheese, splenda, egg, egg yolk, vanilla, cocoa

Taken from www.food.com/recipe/mini-cocoa-swirl-cheesecakes-147778 (may not work)