A wonderful recipe for chocolate cheesecake. I halved the recipe because there are only two of us. Instead of the cupcake papers I baked it in my 4" mini-springform pans. I baked it for about 30 minutes, and then turned off the oven and let it set in the oven for about another 10 minutes before cooling on a rack. A half recipe made 3 of these pans. I also reduced the sugar by half, substituting Splenda for the omitted sugar. I folded about 1/2 cup of Lite Cool Whip into the topping mixture. Even with the reduced fat and sugar this makes a delicious cheesecake.
I made these a few years ago when we had our 10th anniversary party and then again for a fancy brunch. They look and taste incredible. A tip: we didn't like the topping, so we just creamed together some more cream cheese and sugar and used that for the topping. Leave a little room around the edges so the chocolate shows around the white topping and it looks GORGEOUS for a gathering! YUM!