These mini chocolate cheesecakes are just the right size for a sweet treat.
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16 (2 1/2-inch) foil baking cups
16 vanilla wafer cookies
1/2 cup sugar
1/3 cup unsweetened cocoa
2 (8-ounce) packages cream cheese, softened
2 large Land O Lakes® Eggs
1 teaspoon vanilla
1 cup sour cream
2 tablespoons sugar
Chocolate curls, if desired
Cut-up fruit, if desired
Powdered sugar, if desired
Heat oven to 325°F. Line muffin pans with foil baking cups; place 1 cookie in each foil cup.
Combine 1/2 cup sugar, cocoa, cream cheese, eggs and 1 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl occasionally, until smooth. Spoon over each cookie, filling cups 3/4 full. Bake 30 minutes.
Combine all topping ingredients in bowl; mix well. Spoon about1 tablespoon topping onto each hot, partially baked cheesecake. Continue baking 8-10 minutes or until set. Cool; remove from pan. Cover; refrigerate 1-2 hours or until firm.
Garnish with chocolate curls, fruit and powdered sugar, if desired. Store refrigerated.