Mini Mocha-Toffee Crunch Cheesecakes

• 36 commercial prebaked miniature phyllo dough shells
• 1 1/2 teaspoons instant coffee granules
• 1 teaspoon hot water
• 1 teaspoon Kahlua (coffee-flavored liqueur)
• 1/2 cup sugar
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 1/2 cup (4 ounces) block-style fat-free cream cheese
• 1 tablespoon all-purpose flour
• 1/4 teaspoon vanilla extract
• 1 large egg
• 3 tablespoons toffee bits (such as Skor)

1. Preheat oven to 350u0b0.
2. Place 1 phyllo shell into each of 36 miniature muffin cups.
3. Combine coffee granules, hot water, and Kahlua in a small bowl. Place coffee mixture, sugar, and the next 5 ingredients (sugar through egg) in a food processor; process until smooth. Spoon about 1 tablespoon cheese mixture into each shell; discard the remaining filling. Sprinkle cheesecakes evenly with toffee bits.
4. Bake at 350u0b0 for 15 minutes or until set. Remove from pans, and cool on a wire rack.

shells, coffee granules, water, coffee, sugar, cream cheese, cream cheese, flour, vanilla, egg, toffee bits

Taken from www.myrecipes.com/recipe/mini-mocha-toffee-crunch-cheesecakes (may not work)