Mix together crushed cookies, butter and half the zest of one orange.

Spray a mini muffin tin with cooking spray.

Preheat oven to 350 degrees.

Set aside about a quarter of the cookie crumb mixture for topping.

Spoon a small about of cookie crumb mixture into the bottom of each muffin tin and press with finger.

Beat the cream cheese, egg and stevia together until well blended.

Spoon cream cheese mixture evenly into each muffin tin.

Place muffin tin on a baking sheet.

Pour 2 cups of hot water onto bottom of baking sheet. (Water should reach half way up sides of muffin tin).

Bake for 20 minutes.

Remove muffin tin from baking sheet to cool on a wire rack for 30 minutes. Refrigerate for 15 minutes.

Once cooled sprinkle the rest of the cookie crumb mixture over each mini cheesecake.

Keep refrigerated until ready to serve.