Chocolate Cheesecakes

Name: Chocolate Cheesecakes
Ingredients: 7 oz shortbread cookies; 6 tbsp (3/4 cup) butter, melted; 1 pkg (8 oz) cream cheese, at room temperature; 1/4 cup packed brown sugar; 2 None eggs; 1 1/3 cups sour cream; 7 oz bittersweet chocolate (70% cacoa), melted; None None Whipped cream, powdered sugar, to serve

8 ingredients

6 steps

Ingredients

7 oz shortbread cookies
6 tbsp (3/4 cup) butter, melted
1 pkg (8 oz) cream cheese, at room temperature
1/4 cup packed brown sugar
2 None eggs
1 1/3 cups sour cream
7 oz bittersweet chocolate (70% cacoa), melted
None None Whipped cream, powdered sugar, to serve

Directions

1

Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
2

Place cookies in a food processor and process until finely crushed. Add butter and pulse until mixture binds together. Divide evenly among muffin cups, pressing down firmly. Bake 10 mins. Cool.
3

Reduce oven temperature to 325°F.
4

Meanwhile, beat cream cheese in a large bowl with an electric mixer until smooth. Beat in sugar and eggs. Beat in sour cream and chocolate. Pour evenly over crusts in muffin cups.
5

Bake 20-25 mins, until just set. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
6

Refrigerate at least 2 hours. Serve topped with dollops of whipped cream and a dusting of powdered sugar.