Two-Toned Chocolate Mini Cheesecake

• 3 Tbsp. Honey Maid Graham Crumbs
• 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
• 1 cup low fat cottage cheese
• 3 Tbsp. brown sugar blend sugar replacement
• 1 tsp. vanilla
• 1/4 cup plain nonfat yogurt
• 1 tsp. corn starch
• 1 egg
• 1/2 oz. Baker's Semi-Sweet Chocolate, melted
• 2 Tbsp. thawed Cool Whip Light Whipped Topping

1. Heat oven to 325 degrees F.
2. Sprinkle crumbs onto bottoms of 12 paper-lined muffin cups.
3. Beat cream cheese spread, cottage cheese, sugar replacement and vanilla in medium bowl with mixer until blended.
4. Add yogurt and corn starch; mix well.
5. Add egg; beat just until blended.
6. Mix 3/4 cup batter with melted chocolate.
7. Spoon remaining batter into prepared muffin cups; top with chocolate batter.
8. Bake 26 to 30 min.
9. or until centres are almost set.
10. Cool 30 min.
11. Refrigerate 3 hours.
12. Top each cheesecake with Cool Whip just before serving.

honey, cream cheese, cottage cheese, brown sugar, vanilla, nonfat yogurt, corn starch, egg, chocolate

Taken from www.kraftrecipes.com/recipes/two-toned-chocolate-mini-cheesecake-127045.aspx (may not work)