Coffee Lover’S Mini Cheesecakes

• 30 chocolate wafers, finely crushed (about 1-2/3 cups crumbs)
• 1/4 cup sugar
• 2 tablespoons butter, melted
• 2 tablespoons brewed espresso
• 8 ounces semisweet chocolate
• 2 tablespoons brewed espresso
• 3 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 4 large eggs, room temperature, lightly beaten
• 2 cups frozen whipped topping, thawed
• 24 chocolate-covered coffee beans
• Baking cocoa, optional

1. Preheat oven to 325u0b0. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners.
2. For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended.
3. Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled.
4. To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.

chocolate wafers, sugar, butter, espresso, chocolate, espresso, cream cheese, condensed milk, eggs, frozen whipped topping, chocolatecovered coffee beans, baking cocoa

Taken from www.tasteofhome.com/recipes/coffee-lover-s-mini-cheesecakes/ (may not work)