Mini Chocolate and Orange Cheescake

• 1 x nonstick cooking spray
• 13 cup chocolate wafer crumbs
• 1 each orange zest freshly grated, divided
• 2 tablespoons butter melted
• 2 ounces cream cheese (reduced-fat)
• 1/4 cup ricotta cheese light
• 1/4 cup sugar
• 2 tablespoons sugar

1. Preheat oven to 350F (180C).
2. Coat mini muffin cups with cooking spray.
3. Combine chocolate wafer crumbs and melted butter.
4. Place tightly packed teaspoon of wafer mixture into each mini-muffin cup and press down firmly.
5. In food processor combine ricotta cheese, cream cheese, 1/4 cup sugar, half orange zest, and egg.
6. Blend until smooth.
7. Fill cups with about 1 1/2 tablespoons of cheesecake mixture.
8. Place mini muffin tin in baking dish and pour enough hot water in baking dish to come halfway up sides of mini muffin tin.
9. Bake for 25 minutes.
10. Transfer muffin tin to wire rack and let cool for at least half an hour.
11. Refrigerate for 15 minutes.
12. Use small knife to gently pop cheesecakes out of cups.
13. Just before serving, combine remaining orange zest with remaining 2 tablespoons of sugar.
14. Top each mini cheesecake with about 1/4 teaspoon orange zest mixture and serve.

nonstick cooking spray, chocolate wafer crumbs, orange zest freshly, butter, cream cheese, ricotta cheese, sugar, sugar

Taken from recipeland.com/recipe/v/mini-chocolate-orange-cheescake-50526 (may not work)