Yummy, chocolatey and a great new twist. This is a great mini chocolate cheesecake recipe that I just redid from the last mini chocolate cheesecakes that I have on JAP. I can't say which one I like better but I definitely love using the oreo cookies in these. I also added hot fudge topping to the tops of the cheesecakes because it adds a nice finish. You can also add an oreo cookie on top or crushed oreo cookies or also fruit. Enjoy my second version!
Preheat Oven to 350'F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in vanilla. Beat in eggs, one at a time, until well blended. Divide evenly among cups (cups will be almost full).
Bake cheesecakes 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in muffin cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
In chilled small bowl, beat all Whipped Cream ingredients with electric mixer on high speed until stiff. Spoon Whipped Cream on chilled cheesecakes. Cover and refrigerate any remaining cheesecakes.