Healthified Mini Chocolate Cheesecakes

** Recipe from Better at Home **
Cheesecakes:
* 12 thin chocolate wafer cookies (from 9-oz package), crushed (2/3 c.)
* 12 oz. low-fat cream cheese, softened
* 2/3 c. sugar
* 2 tsp. vanilla
* 1/4 c. unsweetened baking cocoa
* 1 whole egg
* 1 egg white
* 1 oz. bittersweet or semisweet baking chocolate, melted
Topping:
* 1/3 c. fat-free hot fudge topping
* Fresh raspberries, if desired

Heat oven to 325. Place foil baking cups in a regular-size muffin tin. With back of spoon, firmly press slightly less than 1 Tbl. cookie crumbs in bottom of each foil cup. In large bowl, beat cream cheese with electric mixer on med. speed until creamy. Beat in sugar & vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups. Bake 28-32 min, or until set. Cool in pan on cooling rack 15 min. Remove cheesecakes from pan; cool 15 min. longer. Refrigerate about 1 hr. or until chilled. To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.

Recipe Tips:
We recommend using 1/3-less-fat cream cheese. When testing the recipe with fat-free cream cheese, we found the cheesecakes to have poor texture and a bland flavor. If you choose to try fat-free cream cheese, we suggest using 4 ounces fat-free cream cheese and 8 ounces 1/3-less-fat cream cheese.

If fudge topping is too thick to spread, place in small microwavable bowl and microwave on High for 15 to 30 seconds or until spreadable. Stir before spreading.



Nutrition Information:
1 Serving (1 Serving)Calories 200(Calories from Fat 80);Total Fat 9g(Saturated Fat 5g,Trans Fat 0g);Cholesterol 40mg;Sodium 180mg;Total Carbohydrate 25g(Dietary Fiber 1g,Sugars 18g);Protein 4g;Percent Daily Value*:Vitamin A 6%;Vitamin C 0%;Calcium 4%;Iron 4%;Exchanges:1 Starch;0 Fruit;1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 Fat;Carbohydrate Choices:1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.