Mini Cocoa Swirl Cheesecakes

From prevention magazine

Preheat oven 350f line 6-cup muffin pan with foil or paper liners.

Blend cream cheese and ricotta in food processor until will combined.

Add splenda , egg , yolk , and vanilla extract.

Process until smooth.

Divide 1 cup of batter among muffin cups.

Add cocoa to remaining batter and combine.

Drop a heaping tablespoon of cocoa batter into each muffin cup and gently fold to form a swirl.

Place muffin pan in a large roasting pan and fill with hot water to reach half-way up muffin pan.

Bake until cakes are puffed and set , 20 minutes.

Remove from water and cool at room temp for at least 2 hours.

reduced-fat cream cheese, part-skim ricotta cheese, splenda granular, egg, egg yolk, vanilla extract, unsweetened cocoa powder