Easy and pretty cheesecakes with chocolate swirled into basic mixture. Top with whipped cream and your favorite peach slice or berry if desired but it is good plain. Cheesecake is always a family favorite. I am thinking of substituting caramel for the chocolate next time. Bet that would be good too. Then drizzle some chocolate syrup on it......WOW! Of course if you are on a special diet you would have to adjust this recipe to fit your diet: Sugar substitute, low fat cream cheese, gluten free products like me, etc.
Preheat oven to 325 degrees. Using a 12 serving muffin pan, place muffin liners in the 12 slots. Get out a baking pan larger than the muffin tin that has 2 inch sides on it such as a 9x11 or larger cake pan.
Microwave chocolate for 1 to 1 1/2 minutes stirring at 30 second intervals until chocolate is melted. Set aside to cool slightly. In the meantime beat cream cheese and sugar in a mixing bowl about 2 minutes until light and fluffy. Add eggs and vanilla and blend in for 2 minutes. Next dip 2 heaping tablespoons of this mixture into each muffin liner.
Now beat melted chocolate into the remaining cheese mixture in the mixing bowl. Spoon this chocolate and cheese mixture over mixture in the muffin cups. Swirl mixture with a knife or bake without swirling in. Swirling makes a pretty design. Using a baking pan larger than the muffin tin, add 1/2 inch of warm water and place the muffin tin in the water and baking pan. Place all this in the oven.
Bake cheesecakes at 325 degrees for 30 minutes or until edges are a little dry and the centers are almost set. Spread a dish towel out on the counter. Carefully remove muffin tin from the hot water pan and set on the towel to drain. Cool cheesecakes completely in the muffin tin. Serve plain or with a dollop of whipped cream and a small piece of fruit on top, if desired.