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Chocolate Caramel Cheesecake Bites

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Number of Servings: 36

INGREDIENTS
1-1/2 TBSP margarine or butter softened
3/4 cup Wheat Germ
2 (8oz) packages of cream cheese softened
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tsp vanilla
2 eggs
36 small pecan halves
6 TBSP caramel ice cream topping

DIRECTIONS
Heat oven to 350. With a paper towel, generously coat 36 mini muffin cups with margarine. Divide wheat germ evenly among muffin cups; gently shake pans until bottoms and sides of cups are evenly coated with wheat germ. Set aside. Beat cream cheese with electric mixer until smooth. Add sugar, cocoa powder, and vanilla; mix well. Beat in eggs, one at a time, until well blended. Pour batter into muffin cups, dividing evenly. Bake 12-15 minutes, or until filling is barely set. Cool 10 minutes in pan. Run a small narrow spatula between crust and edge of each cup to loosen; lift out cheesecake bites. Cool 30 minutes on a wire rack; cover and chill. To serve, top each cheesecake bite with a pecan half. Microwave caramel topping on HIGH for about 10 seconds until spoonable; spoon 1/2 tsp in center of each cheesecake, swirling.