1. Heat oven to 350 degrees F. Butter or coat with cooking spray 12 jumbo muffin-pan cups. Sprinkle scant tablespoon cookie crumbs in each cup.
2. In large bowl, beat cheese 1 minute. Add sugar and flour; beat until smooth, 2 minutes. Beat in egg, coffee mixture and vanilla. Spoon about 1/4 cup batter in each cup. Swirl 1/2 teaspoon melted chocolate into batter in each cup.
3. Bake in 350 degree F oven 25 minutes or until set in center and lightly browned around edge. Let cool completely in pans. Refrigerate until cold, 1 hour.
4. Run knife around edges of cakes. Gently remove to serve. Makes 12 mini cheesecake.