Mini Mocha Cheesecakes

• 10 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 3/4 cup)
• 2 Tbsp. butter, melted
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp. Maxwell House Instant Coffee Original Roast
• 2 tsp. water
• 4 oz. Baker's Premium 70% Cacao Dark Chocolate, melted, cooled
• 3/4 cup thawed Cool Whip Whipped Topping
• 1 Tbsp. unsweetened cocoa powder, sifted
• 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. (Note: Cups will be full.)
11. Bake 23 to 25 min.
12. or until centres are almost set.
13. Cool completely.
14. Mix Cool Whip and cocoa powder until blended; pipe onto cheesecakes.
15. Garnish with coffee beans.

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

Taken from www.kraftrecipes.com/recipes/mini-mocha-cheesecakes-155006.aspx (may not work)