Mini Chocolate and Orange Cheescake
nonstick cooking spray
chocolate wafer crumbs
freshly grated, divided
cream cheese (reduced-fat)
Preheat oven to 350℉ (180℃). Coat mini muffin cups with cooking spray.
Combine chocolate wafer crumbs and melted butter.
Place tightly packed teaspoon of wafer mixture into each mini-muffin cup and press down firmly.
In food processor combine ricotta cheese, cream cheese, ¼ cup sugar, half orange zest, and egg. Blend until smooth.
Fill cups with about 1½ tablespoons of cheesecake mixture.
Place mini muffin tin in baking dish and pour enough hot water in baking dish to come halfway up sides of mini muffin tin.
Bake for 25 minutes. Transfer muffin tin to wire rack and let cool for at least half an hour.
Refrigerate for 15 minutes. Use small knife to gently pop cheesecakes out of cups.
Just before serving, combine remaining orange zest with remaining 2 tablespoons of sugar.
Top each mini cheesecake with about ¼ teaspoon orange zest mixture and serve.