World Famous Recipes

1 1/2 tbs margarine softened, or butter

3/4 cup wheat germ

2 packages(8 oz each) softened

3/4 cup sugar

1/3cup unsweetened cocoa powder

1 tsp vanilla

4 egg whites

6 tbs caramel topping

heatoven to 350 f. Generoisly coat the side of 36 mini muffin cups with

margarine. Divide wheat germ among muffin cups; rotate the cups to

completely cover insides with wheat germ;set aside.

Beat cream cheese on medium speed of electric mixer until smoth. Blend in

sugar, cocoa and vanilla. Beat in eggs whites, one at a time until will

blended. Pour into prepared muffin cups, dividing evenly. Bake just until

set, about 12 to 15 minutes. Let stand in pan for 10 minutes. To remove from

pan, run a small, narrow spatula between crust and edge of each cup to

loosen; lift out cheescake. Cool 30 minutes on wire rack; cover and chill.

To serve top each cake with a small pecan if desired. Microwave caramel

topping in high, about 10 seconds, until spoonable. Spoon topping in center

of each cheescake; serve.