Mini Mocha Cheesecakes

Name: Mini Mocha Cheesecakes
Ingredients: 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

11 ingredients

17 steps

Ingredients

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

Directions

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.