Mini Cocoa Swirl Cheesecakes

• 6 oz. cream cheese (at room temp)
• 1/2 cup ricotta cheese
• 1 dropperful stevia
• 1 large egg
• 1 large egg yolk
• 1/2 teas. vanilla extract (pure)
• 1 1/2 teaspoons unsweetened cocoa powder, sifted

Heat oven to 350. Line 6 muffin cups with paper or foil liners.
Blend cream cheese and ricotta in food processor until creamy. Add stevia, egg egg yolk, and vanilla. Process until smooth.
Divide 1 cup of the batter among the muffin cups. Add cocoa powder to the remaining batter and combine. Drop a heaping tablespoon of the cocoa batter into each muffin cup and gently fold to form a swirl.
Place the muffin tin in a large roasting pan and fill the pan with hot water to reach halfway up the tin. Bake until the cakes are puffed and set. 18-20 minutes. Remove from the water and cool at room temperature. Refrigerate until chilled, about 2 hours.