• Line a standard muffin tin with 12 muffin cups.
• Beat first 4 ingredients until smooth.
• Lay a Nilla wafer in the bottom of each muffin cup.
• Pour batter in the muffin cups and bake at 350 for 15 mins-18 mins.
• Cool and pop in fridge.

Filling

• Bring cream to a boil and pour over chips.
• Let stand one minute.
• Stir smooth and place in fridge to chill.
• Once cold beat in the mascarpone.
• The truffle filling should be pliable to mold onto the cheesecakes.
• Place some filling on top of each cheesecake and flatten with your hands.
• Chill

Topping

• Melt chocolate and spoon some on each cheesecake.
• Chill to set up the chocolate!