Heat oven to 350°F. With paper towel, generously coat 36 mini muffin cups with margarine. Divide wheat germ evenly among muffin cups; gently shake pans until bottoms and sides of cups are evenly coated with wheat germ. Set aside.

In large bowl, beat cream cheese with electric mixer until smooth. Add sugar, cocoa powder and vanilla; mix well. Beat in eggs, one at a time, until well blended. Pour batter into muffin cups, dividing evenly.

Bake 12 to 15 minutes or until filling is barely set. Cool 10 minutes in pan. Run small narrow spatula between crust and edge of each cup to loosen; lift out cheescake bites. Cool 30 minutes on wire rack, cover and chill.

To serve, top each cheesecake bite with pecan half. Microwave caramel topping on HIGH about 10 seconds or until spoonable; spoon 1/2 teaspoon in center of each cheesecake.

3 DOZEN

Nutrition Information: 1/36 of recipe
Calories 90, Calories From Fat 50, Total Fat 6g, Saturated Fat 3g, Cholesterol 25mg, Sodium 60mg, Total Carbohydrates 8g, Dietary Fiber less than 1g, Protein 2g, Folic Acid 17mcg (4% DV), Vitamin E 1IU (4% DV).