Preheat the oven to 350.

Combine the crushed chocolate wafers and the melted butter.

Butter the bottoms and sides of a mini muffin pan.  (Or you can use a pan specifically made for mini cheesecakes.)

Place a tightly packed teaspoon of the wafer mixture into each cup and press down firmly.

In a food processor, combine the ricotta cheese, the cream cheese, 1/4 cup of sugar, half of the orange zest and the egg.

Blend until smooth.

Fill the muffin cups with about 1 1/2 T. of the cheesecake mixture.

Bake for 25 minutes.

Transfer the mini muffin pan to a wire rack and cool for 30 minutes, then refrigerate for 15 minutes.

Use a small knife to gently pop the cheesecakes out of the cups.

Just before serving, combine the remaining orange zest with the 2 T. of sugar.  Top each individual cheesecake with about 1/4 t. of the mixture and serve.