Mini Mocha Cheesecakes

• 10 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 3/4 cup)
• 2 Tbsp. butter, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp. MAXWELL HOUSE Instant Coffee
• 2 tsp. water
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, cooled
• 1-1/8 tsp. unsweetened cocoa powder, divided
• 1 cup thawed COOL WHIP Whipped Topping
• 24 chocolate-covered coffee beans

1. Heat oven to 350 degrees F.
2. Mix cookie crumbs and butter; press about 1 Tbsp.
3. onto bottom of each of 12 foil-lined muffin cups.
4. Bake 8 min.
5. Beat cream cheese and sugar with mixer until blended.
6. Add eggs; beat just until blended.
7. Dissolve coffee in water.
8. Add to batter with melted chocolate; beat until blended.
9. Spoon about 1/4 cup batter into each cup.
10. (Cups will be full.)
11. Bake 23 to 25 min.
12. or until centers are almost set.
13. Cool completely.
14. Add 1 tsp.
15. cocoa powder to COOL WHIP; stir gently until blended.
16. Spoon into pastry bag fitted with decorating tip; use to pipe COOL WHIP mixture onto cheesecakes.
17. Garnish with remaining cocoa powder and coffee beans.

vanilla creme, butter, philadelphia cream cheese, sugar, eggs, coffee, water, chocolate, cocoa, chocolatecovered coffee beans

Taken from www.kraftrecipes.com/recipes/mini-mocha-cheesecakes-155141.aspx (may not work)