Mini Swirl Cheesecakes

Yield

Makes 12 cheesecakes

Ingredients

8	squares (1 ounce each) semisweet baking chocolate
3	packages (8 ounces each) cream cheese, softened
1/2	cup sugar
3	eggs
1	teaspoon vanilla

Preparation

Preheat oven to 325°F. Lightly grease 12 standard (2-3/4-inch) muffin pan cups; set aside.
Place chocolate in 1-cup microwavable bowl. Microwave on HIGH 1 to 1-1/2 minutes or until chocolate is melted, stirring after 1 minute. Let cool slightly.
Beat cream cheese and sugar in large bowl with electric mixer at medium speed about 2 minutes or until light and fluffy. Add eggs and vanilla; beat about 2 minutes or until well blended. Beat melted chocolate into cream cheese mixture until well blended.
Divide mixture evenly among prepared muffin cups. Place muffin pan in larger baking pan; place on oven rack. Pour warm water into larger pan to depth of 1/2 to 1 inch. Bake cheesecakes 30 minutes or until edges are dry and centers are almost set. Remove muffin pan from water. Cool cheesecakes completely in muffin pan on wire rack.

Mini Swirl Cheesecakes

Before adding chocolate to cream cheese mixture, place about 2 heaping tablespoons of mixture in each muffin cup. Add chocolate to remaining cream cheese mixture in bowl; beat until well blended. Spoon chocolate mixture on top of plain mixture in muffin cups. Swirl with knife before baking.