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Preheat oven to 325 degrees. Using electric mixer, cream sugar and cream cheese until well-blended. Add eggs and vanilla and beat well. Transfer a third of the mixture to a bowl and stir in the chocolate. Put one Shortbread cookie in each of 24 paper cupcake liners. Alternating teaspoons of the vanilla and chocolate mixtures fill each cupcake liner about three-quarters full. Using a knife, gently swirl vanilla and chocolate mixtures together. Bake about 20 minutes or until mixture seems set. Cool. Top each mini cheesecake with an unwraped chocolate kiss. Makes 2 dozen.
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