MINI CHOCOLATE CHEESECAKE BITES

Ingredients

FOR THE CRUST:

15 – 20 chocolate sandwich cookies

2 – 3 oz butter or margarine, melted

FOR THE CHEESECAKE FILLING:

1 cup semi-sweet chocolate chips

3 (8oz) blocks cream cheese, room temperature

2/3 cup sour cream

2/3 cup sugar

½ cup cocoa powder

4 eggs, room temperature

1 tsp vanilla essence

For the Chocolate Ganache:

1½ cups semi-sweet chocolate chips

¾ cup evaporated milk or heavy cream

Decorations – whipped cream, berries, cherries

Directions

1. Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
2. Place the cookies in a food processor and grind to fine crumbs. Using the pulse mode, add a little of the melted butter to the cookie crumbs in the food processor and pulse just until the crumbs come together.
3. Place the crumbs in the base of the cupcake liners forming an even layer, just about ¼ inch. Bake in the preheated oven for 5 - 7 minutes. Remove and set aside to cool.
4. Place the chocolate chips in a bowl and place the bowl over a pot of hot simmering water (double boiler). Let the chocolate melt, stirring occasionally.
5. Place the cream cheese in the bowl of an electric mixer, Beat at medium speed for approximately 1 minute. Add the sugar and cocoa powder and mix well.
6. Beat in the eggs one at a time, fully incorporating them into the mixture. Add in the sour cream and vanilla. Mix well. Add the melted chocolate and stir just until incorporated.
7. Pour the batter over the crusts, filling just about 2/3 full.
8. Bake in the preheated oven for 15 – 20 minutes. Remove and let cool about 1 hour. Place in the refrigerator to cool completely, preferably overnight.
9. Make the ganache – Place the chocolate chips in a bowl. Heat the evaporated milk or cream in the microwave or on the stove just until almost boiling. Pour the hot milk/cream over the chocolate, let stand for 30 seconds and using a whisk stir until the mixture is smooth.
10. Spoon an even layer of chocolate ganache over each cheesecake. Decorate as desired and serve. Store in the refrigerator.