Frozen Mini Cinnamon-Coffee Cheesecakes

• 12 Mr. Christie's Ginger Snaps Biscuits, finely crushed (about 1/2 cup)
• 2 Tbsp. Maxwell House Instant Coffee Original Roast
• 1 Tbsp. water
• 1 cup Philadelphia 95% Fat Free Cream Cheese Product
• 1/4 cup sugar
• 1 tsp. vanilla
• 1/4 tsp. ground cinnamon
• 1-1/2 cups thawed Cool Whip Light Whipped Topping
• 1 oz. Baker's Semi-Sweet Chocolate
• 1 can (284 mL) mandarin oranges, well drained

1. Place cookie crumbs in 12 paper-lined muffin cups.
2. Dissolve coffee granules in water in large bowl.
3. Add cream cheese product, sugar, vanilla and cinnamon; beat with whisk until well blended.
4. Stir in Cool Whip; spoon into muffin cups.
5. Freeze 3 hours or until firm.
6. Remove cheesecakes from freezer 15 min.
7. before serving.
8. Melt chocolate as directed on package.
9. Top cheesecakes with oranges; drizzle with chocolate.

mr christies ginger, maxwell, water, philadelphia, sugar, vanilla, ground cinnamon, topping, chocolate, mandarin oranges

Taken from www.kraftrecipes.com/recipes/frozen-mini-cinnamon-coffee-cheesecakes-113746.aspx (may not work)