Mini Cappuccino Cheesecakes

Preheat oven to 350 degrees F.

Place 8 round mousse rings on flat baking sheet. Spray rings with nonstick spray. Combine cookie crumbs, 1 tablespoon sugar and salt in medium bowl. Stir in butter to blend. Divide mixture evenly among molds (about 2 tablespoons each). Making sure not to move ring, and using flat end of whisk handle, press crumbs into even layer on bottom of pan. Bake until crust is set, about 5 minutes. Cool. Reduce oven temperature to 325 degree F.

Heat brandy in small glass bowl in microwave oven just until warm. Sprinkle instant coffee over brandy; stir to dissolve. Using electric hand mixer, beat cheese and brown sugar in large bowl until just blended. Beat in eggs, coffee mixture and vanilla. Divide batter equally among rings, being careful not to get batter on sides of rings. Even batter in rings with end of spoon. Bake until just set and just beginning to puff around edges, about 15 minutes.

Stir sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl to blend. Spoon sour cream mixture equally over cheesecakes. Bake until set, about 5 minutes. Cool cheesecakes completely on baking sheet. Cover cheesecakes on baking sheet with plastic and refrigerate overnight.

Starting from bottom, run small sharp knife around edge of ring. Unmold onto plates by lifting off ring. Sprinkle with chocolate and cinnamon, if desired, and serve.