Mini Chocolate Cheesecakes

Ingredients

For the Oreo Cookie Crust:

1. (1) regular full-size package Oreo cookies, crushed into fine crumbs (36 sandwich cookies in total)
2. 8 tablespoons (4 ounces) unsalted butter, melted

For the Chocolate Cheesecake Filling:

1. 7 ounces semi-sweet chocolate, finely chopped
2. 16 ounces full-fat cream cheese, at room temperature
3. 2/3 cup sour cream
4. 2/3 cup granulated sugar
5. 1/2 Tablespoon unsweetened natural cocoa powder
6. 2 large eggs plus 2 egg yolks, at room temperature
7. 1/2 cup (4 ounces) heavy cream, at room temperature
8. 1 teaspoons vanilla extract

For the Chocolate Ganache:

1. 12 ounces semi-sweet chocolate, finely chopped
2. 1 cup heavy cream
3. Grated chocolate, for decoration, optional

Instructions

For the Oreo Cookie Crust:

1. Preheat oven to 325 degrees (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed.
2. Place the cookies in the body of a small food processor - or blender - and pulse until the cookies are very fine crumbs. In a large bowl, combine the cookie crumbs with the melted butter and stir well to combine.
3. Divide the mixture between the cupcake liners and press it firmly into the bottom of each mold.
4. Bake crusts in preheated oven for 5 minutes. Remove from the oven and place the tins on a wire rack to cool while you make the filling.
5. Reduce oven to 300°F.

For the Chocolate Cheesecake Filling:

1. Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a rubber spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
2. In the bowl of a food processor (or high-powered blender), pulse the cream cheese and sour cream until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in the sugar and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
3. Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.
4. Divide the filling evenly among the cupcake liners, pouring the batter over the crust, and filling each mold until it’s almost full.
5. Bake cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 5 minutes.
6. Remove the cheesecake pans from the oven and place the pans on a wire rack to cool completely. Once cool to the touch, place the pans in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.

For the Chocolate Ganache:

1. Add the chopped chocolate to a medium-sized heatproof bowl. In a small saucepan over medium-heat, heat the heavy cream just until it begins to boil. Pour the cream over the chocolate and vigorously whisk until melted and completely smooth. Add a little chocolate ganache to the top of each cooled cheesecake, then top with grated chocolate, if using.
2. Refrigerate cheesecakes until ready to serve. Cheesecakes will keep, stored in the fridge and covered, for 3 days.

For more detail bakerbynature

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