Mini Chocolate Cheesecakes (Print Version)
# Ingredients:
01 -
1 cup Oreo crumbs (about 12 cookies).
02 -
¼ cup melted unsalted butter.
03 -
4 ounces chopped semi-sweet chocolate.
04 -
16 ounces cream cheese, softened.
05 -
½ cup white sugar.
06 -
2 whole large eggs.
07 -
1 large egg yolk.
08 -
2 tablespoons sour cream.
09 -
1 teaspoon vanilla extract.
10 -
1 cup semi-sweet chocolate chips.
11 -
1½ cups heavy cream, divided.
12 -
¾ cup powdered sugar.
13 -
¼ cup unsweetened cocoa powder.
14 -
Andes mints for topping.
# Instructions:
01 -
Heat oven to 350°F. Put paper liners in 12-cup muffin tin.
02 -
Mix Oreo crumbs with melted butter. Press into liners and bake 5 minutes.
03 -
Melt chocolate and let cool. Beat cream cheese until smooth, then mix in sugar.
04 -
Mix in eggs, yolk, sour cream, vanilla, and melted chocolate until just combined.
05 -
Pour into crusts. Bake 20 minutes until edges set but centers slightly jiggly.
06 -
Let cool 15 minutes, then freeze 1 hour to set.
07 -
Heat cream and pour over chocolate chips. Stir until smooth, then top cheesecakes.
08 -
Refrigerate 20 minutes to set chocolate layer.
09 -
Whip cream with sugar and cocoa until stiff peaks form.
10 -
Pipe chocolate whipped cream on top and garnish with mint candies.
# Notes:
01 -
Can be made one day ahead.
02 -
Remove paper liners while slightly frozen for cleaner removal.
03 -
Store in refrigerator up to 3 days.