Chocolate Chip Mini Cheesecakes

My favorite dessert are mini cheesecakes; no competition. They're always delicious.  I've been using the Betty Crocker Company Cheesecake recipe (you can find it in the 70's Betty Crocker cookbook) for years and it's never failed.  I modified the recipe slightly so that it works for mini cheesecakes.  The original recipe calls for a fruit glaze.  I personally like a whip topping. 

Company Cheesecake 
Base: 
1 1/4 c graham cracker crumbs (or 1 1/4 cup finely crushed whole wheat flake cereal), 
2 T sugar, 
3 T margarine or butter melted 

Filling: 
2 pk (8 oz) plus 1 pk (3 oz) cream cheese softened, 
1 c sugar, 
2 t gated lemon peel, 
1/4 t vanilla, 
3 eggs 

Directions: 
1) Heat oven to 300. Mix cracker crumbs 2 tablespoons sugar and the butter. Press in bottom of 9 inch springform pan. Bake 5 minutes: cool. 
2) Heat oven to 350. Beat cream cheese in large mixer bowl. Add 1 cup sugar gradually, beating until fluffy. Add lemon peel and vanilla. Beat in 1 egg at a time. Pour over crumb mixture. 
3) Bake until center is firm, about 1 hour. Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days. Loosen edge of each mini cheesecake with knife before removing side of pan. 20 mini cheesecake servings.

We added about half a bag of mini chocolate chips to the batter to yield amazing chocolate chip mini cheesecakes.