If you love the combination of orange and chocolate, you'll love these. The individual servings make it easy to include in a buffet or as a snack.
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.
Original recipe from Giada De Laurentiis and picture from Food Network