Chocolate Cherry Mini Cheesecakes

Ingredients
12   vanilla wafers
1  8-ounce package cream cheese, softened
1  3-ounce package cream cheese, softened
3  ounces bittersweet or semisweet chocolate, melted and cooled
2/3  cup sugar
2   egg yolks
3  tablespoons chocolate liqueur, apricot brandy or milk
1  tablespoon milk
1-1/2  teaspoons vanilla
1/3  cup finely chopped dried cherries or dried apricots
   Chocolate shavings or small whole or sliced strawberries
(optional)

Directions
1. Line twelve 2 1/2-inch muffin cups with foil bake cups. Place
1 wafer
in the bottom of each muffin cup. Set aside. 

2. For filling, in a medium mixing bowl beat cream cheese and
chocolate
with an electric mixer till combined. Beat in sugar, egg yolks,
liqueur,
milk, and vanilla just till combined (do not overbeat). Stir in
dried
cherries. Spoon filling into each prepared cup. 

3. Bake in a 350 degree F oven about 20 minutes or till set.
Cool in
muffin pan on a wire rack for 5 minutes. (Centers may dip
slightly as
they cool.) Remove cheesecakes from pans. Cool on a wire rack
for 1
hour. Cover and chill for 4 to 24 hours. 

4. If you like, garnish with chocolate shavings or strawberries
before
serving. Makes 12 mini cheesecakes. 


Nutrition facts per serving:
calories: 227
total fat: 13g
saturated fat: 8g
monounsaturated fat: 4g
polyunsaturated fat: 1g
cholesterol: 63mg
sodium: 98mg
carbohydrate: 24g
total sugar: 15g
fiber: 1g
protein: 3g
vitamin C: 0%
calcium: 3%
iron: 4%
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