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Mini Mocha Chocolate Swirl Cheesecakes




Source of Recipe


Family Circle Magazine


List of Ingredients




4 anisette toast biscotti-type cookies, finely crushed
16 ounces cream cheese, softened
2/3 cup sugar
2 tablespoons all-purpose flour
1 large egg
1 tablespoon brewed coffee OR: 1 tablespoon water mixed with 1 1/2 teaspoons espresso powder
1/2 teaspoon vanilla extract
2 ounces semisweet chocolate, melted



Recipe



1. Heat oven to 350°. Butter or coat with cooking spray 12 jumbo muffin-pan cups. Sprinkle scant tablespoon cookie crumbs in each cup.
2. In large bowl, beat cream cheese 1 minute. Add sugar and flour; beat until smooth, 2 minutes. Beat in egg, coffee mixture and vanilla. Spoon about 1/4 cup batter in each cup. Swirl 1/2 teaspoon melted chocolate into batter in each cup.
3. Bake in 350° oven or until set in center and lightly browned around edge, 25 minutes. Let cool completely in pans. Refrigerate until cold, 1 hour.
4. Run knife around edges of cakes. Gently remove to serve.