Sprinkle crumbs onto bottoms of 12 paper-lined muffin cups.
Beat cream cheese spread, cottage cheese, sugar replacement and vanilla in medium bowl with mixer until blended. Add yogurt and corn starch; mix well. Add egg; beat just until blended.
Mix 3/4 cup batter with melted chocolate. Spoon remaining batter into prepared muffin cups; top with chocolate batter.
Bake 26 to 30 min. or until centres are almost set. Cool 30 min. Refrigerate 3 hours. Top each cheesecake with Cool Whip just before serving.
Kraft Kitchen Tips!
Prepare using Baker's Premium 70% Cacao Dark Chocolate.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 3 g
Cholesterol 30 mg
Sodium 200 mg
Carbohydrate 7 g
Fibre 0 g
Sugars 4 g
Protein 5 g
12 servings, 1 cheesecake (45 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.