Swirled Chocolate Mint Mini Cheesecakes

Chocolate and Mint are classically compitable flavors in these wonderfully, delicious mini cheesecakes. You could probaly make these in a mini muffin time is you wanted. Just use mini cupcake foil papers. The swirled choc/mint "kisses"/chips are from Nestles, as is the baking cocoa. Cooling Time - 1 hr chilling

• Ready In: 33 mins
• Serves: 12

Ingredients

• 3⁄4 cup graham cracker crumbs
• 1⁄2 cup granulated sugar, plus
• 2  tablespoons granulated sugar, divided
• 3  tablespoons butter or 3  tablespoons margarine, melted
• 1 (10 ounce) package  Nestle semi-sweet chocolate and mint swirled morsels, divided
• 12  ounces cream cheese, softened
• 1  large egg
• 2  tablespoons  baking cocoa
• 1  teaspoon vanilla extract

Directions

1. PREHEAT oven to 300°F.
2. Place 12 - 2 inch foil muffin cups on baking sheet or in a muffin tin.
3. COMBINE crumbs, 2 tablespoons sugar and butter in small bowl.
4. Press rounded tablespoon of mixture onto bottom of each muffin cup.
5. Sprinkle 3/4 cup morsels over crumb mixtures.
6. BEAT remaining 1/2 cup sugar, cream cheese, egg, cocoa and vanilla extract in large mixer bowl until smooth.
7. Spoon about 1/4 cup filling into each bake cup.
8. Sprinkle with remaining morsels.
9. BAKE for 18 to 22 minutes or until just set. Remove from oven to wire rack.
10. Cool completely.
11. Cover and refrigerate for at least 1 hour.