Parts

Cheesecakes

12
foil baking cups
12
thin chocolate wafer cookies (from 9-ozpackage), beaten (2/3 cup)
12
oz1/3-less-fat cream cheese (Neufchâtel), softened
2/three
cup sugar
2
teaspoons vanilla
1/four
cup unsweetened baking cocoa
1
whole egg
1
egg white
1
ouncesbittersweet or semisweet baking chocolate, melted
Topping

1/three
cup fat-free hot fudge topping
contemporary raspberries, if preferred
instructions

1 heat oven to 325°F. Location foil baking cup in each and every of 12 standard-measurement muffin cups. With again of spoon, firmly press rather not up to 1 tablespoon cookie crumbs in backside of every foil cup.
2 In enormous bowl, beat cream cheese with electrical mixer on medium pace except creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese combo evenly amongst crumb-lined foil cups.
3 Bake 28 to 32 minutes or until set. Cool in pan on cooling rack quarter-hour. Get rid of cheesecakes from pan; cool quarter-hour longer. Refrigerate about 1 hour or unless chilled.
4 To serve, cautiously put off foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.