Chocolate Cheesecake Cups

INGREDIENTS
2 servings Your Whey Protein (mixed with cream cheese)
8 ounces low-fat cream cheese, softened
3/4 cup Splenda® Granular
3/4 cup egg substitute
1 teaspoon vanilla extract
2 cups reduced fat, semi-sweet chocolate chips
2 tablespoons LITE whipping cream
12 low-fat vanilla wafers
Heat oven to 450°F. Beat Your Whey Protein, cream cheese, and Splenda® in large bowl until well blended. Add egg substitute and vanilla; beat well. Stir in 1 2/3 cups chocolate chips. Line a cupcake pan with cupcake papers and place one low-fat vanilla wafer at the bottom of each cup. Pour 3/4 cup mixture into each cup. Bake mixture for 10 minutes. Without opening door, reduce temperatures to 250°F; continue baking 30 minutes. Remove from oven. Cover and refrigerate until thoroughly chilled. Place remaining 1/3 cup of chocolate chips and whipping cream in small microwave-safe bowl. Microwave on HIGH 20 to 30 seconds or until chips are melted and mixture is smooth. Cool slightly and spread over top of refrigerated mixture. Refrigerate for another 15 minutes.
Important: Chocolate retains it shape when heated in microwave, so be sure to check it halfway through heating time to make sure you don’t burn it.