Mini Chocolate Mocha Cheesecakes

I pulled this recipe from last month's Everyday Food magazine and we loved every last bite.  I wasn't able to find the wafer cookies so I made made these.

*2 c. nonfat cottage cheese

*2 large eggs

*1 1/2 c. powdered sugar

*1/3 c. unsweetened cocoa powder

*1 TBSP + 1 1/2 tsp. all-purpose flour

*1 1/2 tsp. instant espresso powder (could be optional)

*1 1/2 tsp. pure vanilla extract

*9 Famous chocolate wafer cookies

Preheat oven to 275.  Line 9 standard muffin cups with cupcake liners (I recommend the foil ones and I had enough filling for 10 cups). In a food processor, combine cottage cheese, eggs, powdered sugar, cocoa powder, flour, espresso powder and vanilla.  Process until smooth, about 4 minutes, scraping down sides as needed.  Divide mixture among cups and place 1 cookie on top of each.  Bake until fillings are set and cookies soften, 25-30 minutes.  Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 1/2 hours (or, covered, up to 3 days). To serve, invert cheesecakes onto plates and peel off liners. Could top with whipped cream.

So, not only are these simple to make (especially if you aren't making the cookies, too), but here's how the nutrition looks per cheesecake: 174 cal; 2 g fat; 9 g protein; 30 g carb; 1 g fiber.  It's practically health food...delicious health food!