If you've got 30 minutes you can make these delicious cheesecake cupcakes...but then I'm not counting the 20 minutes to bake and the 30 minutes to cool and the 4 hours to chill....but I promise you, they'll be worth the trouble AND the time! I made these for Baby Max's party - and they were the first things to go! I was sort of suprised because I didn't think that chocolate and key lime would go together so well...but then, what doesn't chocolate go well with?! 
Only the mister - he hates chocolate and it hates him...now, that ought to tell you something!
This recipe starts with Famous Chocolate Wafers - little round chocolate cookies that are crushed, mixed with melted butter and pressed into cupcake liners - that's all there is to the crust!
The filling is just as easy as the crust. The recipe calls for making jumbo cupcakes but since I was making these for a party I wanted everyone to have a bite so I made mini-cupcakes but you could make regular size cupcakes just as well. You'll need to adjust the baking time by a few minutes but I know ya'll have nothing but time and money so there's no rub, right?
This recipe is from Southern Living Magazine and they have a beautiful picture of these cupcakes topped with whipped cream (you can use Cool Whip) and cherries and blackberries - so I used blackberries and they were huge and delicious. The recipe also called for pushing the chocolate crumb crust up the sides of the cupcake liner - I did not do this - time was something I was lacking that day so I just pushed the crumbs into the bottom of the liners and it worked just fine.
Chocolate-Key Lime Cupcake Pies - Adapted from Southern Living, June 2008 Issue, by Susan Suliburk, Tulsa, Oklahoma
24 regular sized baking cupcake liners
1 (9 oz.) package chocolate wafer cookies
1/2 cup butter, melted
3 (8 oz.) packages cream cheese, softened - do not use the reduced fat version...please!
1 1/2 cups sugar
2 teaspoons lime zest
1/3 cup key lime juice
3 large eggs
Garnishes: sweetened whipped cream or Cool Whip, fresh cherries and blackberries
Preheat oven to 350 degrees. Place 24 baking cupcake liners into cupcake pans. Pulse chocolate wafer cookies in a food processor 8 to 10 minutes or until finely crushed. Stir together cookie crumbs and butter; firmly press onto bottom (and two-thirds up the sides if you want) of each baking 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 15 minutes or until set in the center. Cool in pans on wire racks and let cool completely. Cover and chill for 4 hours. Garnish with toppings and fresh fruit.
"Life is not so short but there is always time enough for courtesy." Ralph Waldo Emerson
