Ingredients
30 chocolate wafers, finely crushed (about 1-2/3 cups crumbs)1/4 cup sugar2 tablespoons butter, melted2 tablespoons brewed espressoFILLING:8 ounces semisweet chocolate2 tablespoons brewed espresso3 packages (8 ounces each) cream cheese, softened1 can (14 ounces) sweetened condensed milk4 large eggs, room temperature, lightly beaten2 cups frozen whipped topping, thawed24 chocolate-covered coffee beansBaking cocoa, optional
Preparation
Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners.
For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended.
Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled.
To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.
