Mini Zebra Cheesecake

Preheat oven to 350 F. Grease the bottom and sides of four ramekins (3 to 4 inch size). Line the bottom of each with parchment paper. Grease the top of the parchment.

Microwave chocolate chips and 4 teaspoons of the milk in a small bowl for 20 seconds. Stir until smooth. Set aside to cool slightly.

In a medium sized bowl using an electric mixer, beat cream cheese and sugar on medium high until smooth. Add egg, vanilla, and 1 tablespoon of the milk. Beat for 1 minute. Remove a little less than 2/3 cup of the mixture and place it in a separate bowl. Stir chocolate mixture into this second bowl.

For each ramekin, pour about 2 teaspoons of the chocolate batter into the center. Wait a few seconds. Add about 2 teaspoons of the white batter to the center. Wait a few seconds. The newly poured batter will spread and a ring will form. Continue pouring batter, alternating colors until you have about 8 rings. As more rings are added, you might need to use less batter.

Put ramekins on a baking tray. Bake for 25 to 30 minutes, until set. Place a sheet of aluminum foil loosely over the ramekins if cheesecake begins to brown. When done, remove them from the oven. Allow them to cool, then chill in the refrigerator. To remove them from the molds, run a thin knife around the outside edge to loosen the cheesecake from the ramekin and invert onto plates. Remove parchment paper. Garnish with berries and/or mint.

Note: This recipe could easily be multiplied.