LiL Fella Chocolate Swirls

2 packages of 8 ounces cream cheese

2/3 cup sugar

2 tbs cornstarch

1 tbs vanilla extract

2 extra large eggs

½ cup heavy or whipping cream

1 ½ tbs unsweetened cocoa powder

1. Preheat over to 350^OF. Line 12 standard muffin cups with silicone, foil, parchment, or paper liners.
2. One package of cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl and beat w/ electric mixer on low until creamy ( about 3 minutes-scrapping down the bowl several times). Blend the remaining cream cheese (one package at a time – scrapping down the bowl after each one). Increase mixer speed to medium, and in the remaining 1/3 cups sugar, then vanilla. Blend in the eggs, one at a time, and beating well after each one. Beat in the cream just until completely blended. Don’t over mix! Remove ¾ cups of the batter and stir in the cocoa.
3. Divide the whiter batter among the 12 muffin cups. Drop a heaping teaspoon of the chocolate batter in the center of each, pushing it down slightly. Using a small knife, cut through the batter just until dark swirls appear.
4. Place the muffin tin in large shallow pan, then add hot water so it comes about 1 inch up the sides of the tin. Bake the cake until set and the centers are slightly puffy and golden, about 45 minutes. Remove cake from water bath and transfer tin to wire rack, and let cool for 2 hours. Cover the cakes with plastic wrap and put in the freezer until cold, at least 1 hour.
5. To remove the cakes, lift them out of the cups with hand and peel of the liners. Place the cakes, top side down, on a serving platter. Top with chocolate curls.