Preheat the oven to 275 degrees. Line 9 standard muffin cups with cupcake liners. In a food processor, combine cottage cheese, eggs, confectioner's sugar, cocoa powder, flour, espresso powder and vanilla. Process until smooth, 4 minutes, scraping down sides as needed. Divide mixture among cups and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 1/2 hours, or covered up to 3 days. To serve, invert cheesecakes onto a plate and peel off the liners. Top with a dollop of whipped cream.
CALORIES: 174 FAT: 2g (sat:1g) PROTEIN: 9g CARB: 30g FIBER: 1g
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