Individual Mocha-Toffee Crunch Cheesecakes

Individual Mocha-Toffee Crunch Cheesecakes (Adapted from CL)

3 full chocolate graham cracker sheets
2 teaspoons instant espresso power
1 teaspoon hot water
1 teaspoon Kahlua
1/2 cup sugar
8 tablespoons cream cheese, softened
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
1 large egg
3 tablespoons toffee bits

Preheat oven to 325

Using a small round biscuit cutter, slightly smaller than your muffin bottoms, cut each graham cracker sheet into 2 circles.

In a small bowl, dissolve instant espresso power with the hot water and Kahlua.

In a large mixing bowl, beat cream cheese until smooth. Mix in sugar and beat until combined. Add espresso mixture, flour, vanilla and the egg - mix until combined, making sure to scrape the bottom and sides of the bowl once or twice.

Place graham cracker circles in the bottom of 6 muffin cups lightly coated with nonstick spray. Evenly divide the cheesecake batter between the muffin wells. Place about 1/2 tablespoon of the toffee bits on top of each filled cup.

Bake until the center is just set, about 15-20 minutes, rotating the pan halfway through. Remove and let cool completely on a wire rack.

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