• 16 foil baking cups
• 16 chocolate wafer cookies
• 2 packages cream cheese, softened - regular or lowfat
• 2 eggs
• 1/2 cup sugar
• 1/3 cup cocoa powder
• 1 tsp. vanilla

  topping -
  

• 1 cup sour cream - regular or lite
• 2 T. sugar
• 1 tsp. vanilla
• mini chocolate chips

Preparation -
Line cupcake pans with foil baking cups. Place one cookie in each cup. Blend the cream cheese and eggs together in a food processor. Add the sugar, cocoa and vanilla. Process until well blended. (Or, place the ingredients in a mixing bowl and beat at at medium speed for 2 to 3 minutes or until well blended.) Spoon the filling mixture into the baking cups, over the cookies. Bake at 325° for 25 minutes.

Meanwhile, whisk together together the sour cream, sugar and vanilla. Remove the baked mini-cheescakes from the oven, Spoon about 1 tablespoon of the topping mixture on top of each one. Return to oven and bake at 325° for about 8 more minutes or until the topping is set. Cool in pans on a wire rack. When cool, remove from the pans and place in a covered container, in the refrigerator, to chill at least two hours before serving. Garnish each cheesecake with a few mini chocolate chips before serving.

Chicago Metallic 12-c. Mini Cheesecake Pan Make 12 mini cheesecakes the easy way. Each cup comes with a bottom disc that pops up so you can easily remove each mini cheesecake.