1-1/2tablespoons Best Yet® semi-sweet chocolate chips
2tablespoons fat-free milk
1container (8 ounces) Best Yet® cream cheese, softened
3/4cup Best Yet® powdered sugar
1/3cup unsweetened cocoa powder plus additional for serving (optional)
2tablespoons Best Yet® nonfat Greek yogurt
1teaspoon Best Yet® pure vanilla extract
1-1/4cups Best Yet® fat-free frozen whipped topping, thawed
In small microwave-safe bowl, heat butter 25 seconds or until melted.
In food processor with knife blade attached, process wafers until finely ground; add honey and butter and pulse until incorporated. Evenly spoon wafer crumb mixture into each of 12 (2-ounce) mini dessert glasses or ramekins; gently press crumbs into bottom of glasses.
In medium microwave-safe bowl, heat chocolate chips in microwave oven 1 minute or until melted, stirring every 20 seconds; cool. Stir in milk.
In food processor with knife blade attached, process cream cheese, powdered sugar, cocoa powder, yogurt and vanilla extract until smooth. Add chocolate-milk mixture; process until combined. Transfer cream cheese mixture to large bowl; with rubber spatula, gently fold in 1/2 cup whipped topping. Evenly spoon chocolate mousse into glasses over crumb mixture; refrigerate 4 hours.
To serve, evenly top each cheesecake with remaining whipped topping; sprinkle with cocoa powder, if desired.