Preheat oven to 350ºF. Toss together chocolate cookie crumbs and melted butter; press into bottom of 12 mini (2 oz) silicone cheesecake molds. Bake for 10 to 12 minutes or until crisp and set. Refrigerate for 30 minutes or until completely cooled.
Finely chop 6 Dark Chocolate Promises®; set aside. Using electric mixer, beat cream cheese until light and fluffy. Beat in condensed milk, lemon juice and vanilla until smooth. Fold in chopped chocolate.
Spoon batter into prepared molds, leaving 1/4-inch space at top. Refrigerate for 2 to 3 hours or until well set.
In small bowl, sprinkle gelatin over 3 tbsp cold water; let stand for 5 to 8 minutes or until softened. Meanwhile, in small saucepan set over medium heat, combine wine and sugar. Bring to simmer; cook for 5 to 7 minutes or until sugar dissolves and liquid is slightly reduced. Stir in gelatin. Remove from heat; let stand at room temperature until cool to the touch.
Pour some of the wine gelee mixture over each cheesecake to come to top of each mold. Refrigerate for 30 to 60 minutes or until chilled and set.
Remove cheesecakes from molds. Garnish with remaining Dark Chocolate Promises®.
Use a Pinot Noir, Merlot or Port wine if desired.
To cool wine gelee quickly, transfer to bowl; sit bowl in larger bowl of ice water, whisking frequently until mixture is cool to the touch.