Mix cookie crumbs and butter; press about 1 Tbsp. onto bottom of each of 12 foil-lined muffin cups. Bake 8 min.
Beat cream cheese and sugar with mixer until blended. Add eggs; beat just until blended. Dissolve coffee in water. Add to batter with melted chocolate; beat until blended. Spoon about 1/4 cup batter into each cup. (Cups will be full.)
Bake 23 to 25 min. or until centers are almost set. Cool completely.
Add 1 tsp. cocoa powder to COOL WHIP; stir gently until blended. Spoon into pastry bag fitted with decorating tip; use to pipe COOL WHIP mixture onto cheesecakes. Garnish with remaining cocoa powder and coffee beans.
Enjoy your favorite foods while keeping portion size in mind.
How to Pipe COOL WHIP Mixture onto Cheesecakes
Insert decorating tip into empty pastry bag. Fold down top of bag about halfway to make cuff; fill with COOL WHIP mixture. Unfold cuffed top and twist bag until it's tight against the COOL WHIP mixture. To pipe, hold bag firmly and squeeze from the top, keeping bag twisted closed to prevent leaking from the top of bag. If you don't have a pastry bag, you can use a resealable plastic food bag instead. Fill bag with COOL WHIP mixture, then cut piece off one bottom corner of bag and use to pipe COOL WHIP mixture onto cheesecakes.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 14g
Trans Fat 0.5g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.