Mini Chocolate Cheesecakes By Carol Ritchie   Makes 16 Serve these tempting, delectable bites of chocolate to a special someone on Valentine’s Day. You may decide to eat dessert first! 1 cup finely crushed chocolate sandwich-type cookies 1 (8-ounce) package cream cheese, softened 1/4 cup sugar 1/2 cup whipping cream 1 teaspoon vanilla 3 eggs 1 cup semi-sweet chocolate pieces, melted Preheat oven to 350°F. Line sixteen 2 1/2-inch muffin cups with foil or paper liners. Sprinkle 1 tablespoon crushed cookie crumbs in the bottom of each baking cup; reserve. Beat cream cheese with an electric hand mixer until it is light in texture, about 2 minutes. Beat in sugar, whipping cream, and vanilla until combined. Beat in eggs, one at a time, then beat in melted semi-sweet chocolate until combined. Spoon mixture evenly among the prepared baking cups and bake for 15 to 17 minutes, or until cheesecakes are set in the center. Remove cheesecakes from the oven and allow to cool at room temperature for 30 minutes. Chill cheesecakes in the refrigerator for 2 to 3 hours before serving. Top with fresh fruit, if desired. Read Carol Ritchie's other Archived articles! Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com