Chocolate Cheesecakes

• 24 miniature vanilla wafers or gingersnap cookies
• 1 package (8 ounces) reduced-fat cream cheese
• Sugar substitute equivalent to 1/2 cup sugar
• 1/2 cup semisweet chocolate chips, melted and cooled
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• 1/3 cup heavy whipping cream
• 4 teaspoons confectioners' sugar
• Chocolate curls, optional

1. Place wafers flat side down in paper-lined miniature muffin cups; set aside.
2. In a small bowl, beat cream cheese and sugar substitute until smooth. Add chocolate chips and vanilla; mix well. Add egg; beat on low speed just until combined. Spoon about 1 tablespoon into each cup.
3. Bake at 350u0b0 for 10-12 minutes or just until set. Cool completely on a wire rack. Cover and refrigerate for 1 hour.
4. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Top cheesecakes with whipped cream mixture; garnish with chocolate curls if desired.

vanilla wafers, cream cheese, sugar substitute, chocolate chips, vanilla, egg, heavy whipping cream, sugar, chocolate curls

Taken from www.tasteofhome.com/recipes/chocolate-cheesecakes/ (may not work)