Mini Chocolate Cheesecake Appetizers

Cheesecake filling:

Heat oven to 325°F.

In a large mixing bowl, combine the cream cheese and sugar; beat well. Blend in the cocoa, scraping the bowl and beaters frequently. Add the eggs and vanilla; blend well. Blend in the yogurt and heavy cream (unwhipped). Set aside while preparing the graham cracker crust.

Graham cracker crust:

Pulse graham crackers in a food processor until all large pieces have been broken up. Pour in the melted butter and powdered sugar. Pulse again until well blended.

Scoop a tablespoon of crumbs into each cup of a mini cheesecake pan or mini muffin pan lined with foil liners, and press flat.

After pressing the crumb crust into place, if not using foil liners, spray the sides of the cheesecake pan liberally with cooking oil spray. Place a heaping tablespoon of the filling into each cup, filling the cup approximately 2/3 full. The cheesecakes will rise quite a bit in the cooking process, and then fall back down when taken out.

Bake at 325°F for 25 – 27 minutes. The center will be soft but will set upon cooling. Cool to room temperature, then cover and chill several hours or overnight. (For a pie, cook at 350°F for 35 – 40 minutes.)

Cream cheese frosting:

Prepare the cream cheese frosting by creaming together the butter and cream cheese. Add the vanilla and beat in the powdered sugar a little at a time to avoid the white dust cloud.

Garnish each cheesecake with cream cheese frosting and raspberries. Keep refrigerated.