Mini Mocha Cheesecakes

Ingredients

• 2 Tbsp butter melted
• 24  chocolate-covered coffee beans 
• 16 oz philadelphia cream cheese softened
• 2  eggs 
• 1 tsp maxwell house coffee instant
• 4 oz baker's semi-sweet chocolate cooled melted
• 0.5 cup sugar 
• 1.1 tsp cocoa powder unsweetened divided
• 0.8 cup vanilla creme-filled chocolate sandwich cookies crushed finely
• 2 tsp water 
• 1 cup cool whip whipped topping thawed

Equipment

• oven
• blender
• aluminum foil
• muffin liners
• pastry bag

Directions

1. Heat oven to 350F.
2. Mix cookie crumbs and butter; press about 1 Tbsp. onto bottom of each of 12 foil-lined muffin cups.
3. Bake 8 min.
4. Beat cream cheese and sugar with mixer until blended.
5. Add eggs; beat just until blended. Dissolve coffee in water.
6. Add to batter with melted chocolate; beat until blended. Spoon about 1/4 cup batter into each cup. (Cups will be full.)
7. Bake 23 to 25 min. or until centers are almost set. Cool completely.
8. Add 1 tsp. cocoa powder to COOL WHIP; stir gently until blended. Spoon into pastry bag fitted with decorating tip; use to pipe COOL WHIP mixture onto cheesecakes.
9. Garnish with remaining cocoa powder and coffee beans.