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1
Heat oven to 350F.
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2
Place mini paper baking cups into 24 mini muffin pan cups; set aside.
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3
Melt butter and baking chocolate in 2-quart saucepan over medium-low heat, stirring occasionally, until smooth.
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4
Remove from heat.
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5
Cool completely.
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6
Add 1/3 cup sugar, 1 egg and 1/2 teaspoon vanilla to chocolate mixture; beat with whisk until well mixed.
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7
Add 1/3 cup flour and salt; continue beating until well mixed.
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8
Spoon 2 level teaspoonfuls batter into each prepared muffin cup.
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9
Bake 6-8 minutes or until set.
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10
Reduce oven temperature to 325F.
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11
Whisk warmed whipping cream and espresso powder together in bowl until espresso powder is dissolved.
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12
Add 1/4 cup sugar and cream cheese.
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13
Beat at medium speed, scraping bowl often, until creamy.
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14
Add egg and 1/2 teaspoon vanilla; continue beating until well mixed.
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15
Stir in 2 tablespoons chocolate chips.
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16
Spoon cheesecake mixture evenly over partially baked brownie layer.
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17
Bake 8-10 minutes or until center is set.
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18
Combine all topping ingredients in bowl.
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19
Spoon evenly over cheesecake layer.
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20
Continue baking 4-5 minutes or until set.
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21
Cool completely.
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22
Cover; refrigerate 2 hours or overnight.
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23
Top each cheesecake with 1 chocolate-covered coffee bean at serving time, if desired.
