Skinny Chocolate Cheesecake

• 8 ounces, weight Cream Cheese, Fat Free, Room Temperature
• 3 teaspoons Stevia Or 1/4 Cup Sugar
• 1/4 teaspoons Vanilla Extract
• 1 whole Egg, At Room Temperature
• 1 pinch Salt
• 1/3 cups Greek Yogurt, Non-fat Plain
• 1-7/8 ounce, weight Dark Chocolate, Melted
• 1-1/3 ounce, weight Milk Chocolate, Melted
• 9 whole Reduced Fat Vanilla Wafers

1. Preheat oven to 275u0b0F. Line a standard muffin tin with 9 muffin liners and lightly spray with cooking spray.
2. In a small bowl, add cream cheese and sugar and beat until creamy. Add vanilla extract, egg and salt; beat until combined. Beat in yogurt and melted chocolate.
3. Place a vanilla wafer on the bottom of each muffin liner and top with cheesecake batter. Spoon batter evenly among the muffin cups.
4. Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

weight cream cheese, sugar, ubc, egg, salt, greek yogurt, chocolate, chocolate, vanilla wafers

Taken from tastykitchen.com/recipes/desserts/skinny-chocolate-cheesecake/ (may not work)