HEAT oven to 325ºF.
SPRINKLE crumbs onto bottoms of 12 paper-lined muffin cups.
BEAT cream cheese spread, cottage cheese, sugar replacement and vanilla in medium bowl with mixer until blended. Add yogurt and cornstarch; mix well. Add egg; beat just until blended.
MIX 3/4 cup batter with melted chocolate. Spoon remaining batter into prepared muffin cups; top with chocolate batter.
BAKE 26 to 30 min. or until centres are almost set. Cool 30 min. Refrigerate 3 hours. Top each cheesecake with Cool Whip just before serving.
serving size = 1 cheesecake (45 g)