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City of Portland
Mocha Mini Cheesecakes

1 cup graham cracker crumbs
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 Tbsp. MAXWELL HOUSE Instant Coffee
3 Tbsp. hot water
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled
3 eggs


Heat oven to 325F. Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups. Beat cream cheese, remaining sugar and vanilla with mixer until blended. Dissolve coffee in hot water. Add to cream cheese mixture with chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts. Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

Source: www.kraftrecipes.com