Chocolate-Key Lime Pie Cupcakes

Here's a new take on an old Southern Favorite. Key Lime Pie... with Chocolate! Hope you enjoy this new twist on a Ole Dixie Classic!

Chocolate-Key Lime Pie Cupcakes

12 jumbo size aluminum foil baking cups

1 (9 oz.) package chocolate wafer cookies (I LOVE Oreos!)

1/2 cup butter, melted

3 (8 oz.) packages cream cheese, softened

1 1/2 cups sugar

2 tsp. key lime zest

1/3 cup fresh key lime juice

3 large eggs

Preheat the oven to 350 degrees F. Place 12 jumbo-size aluminum foil baking cups in lightly greased muffin pans, and coat with cooking spray.

Pulse chocolate wafer cookies in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumbs and butter; firmly press on bottom and two-thirds up sides of each baking cup. (About 3 tbsp. crumbs per cup)

Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add lime zest and lime juice, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon mixture into prepared cups, filling completely full.

Bake at 350 degrees for 20 minutes or until set. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks, and let cool 15 minutes more or until completely cool. Cover and chill 4 hours. Garnish with whipped cream, if desired. :)