In a mixer, combine the cream cheese, sugar, egg and salt.

Beat until creamy. Set aside.

Preheat oven to 350 degrees Fahrenheit.

Line 16 muffin cups with paper liners.

In a double boiler, melt the milk chocolate and 1/4 cup milk.

Sift together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer, using the paddle attachment, combine the sugar, oil, egg and vanilla. Stir in the melted chocolate.

Add the flour mixture, alternating with the remaining milk. Mix until just combined.

Spoon half of the batter into the 16 paper-lined muffin pans.

Spoon one heaping tablespoon cheesecake filling over batter.

Top with remaining muffin batter.  If you prefer, you can fill the cups with batter 3/4 of the way. Place the filling in a piping bag and squeeze cheesecake filling into the center of each muffin cup.

Bake for 25 minutes or until a cake tester inserted into the cake part of a muffin comes out clean. Remove from oven and cool five minutes. Remove muffins from pan to cool completely.