Mini Chocolate Cheesecake

Ingredients:

For the Base:

* 1cup Oreo Crumbs

* 2tbsp Unsalted Butter, melted 

For the Cheesecake

* 12oz Cream Cheese at room temperature 

* 1/2cup Granulated Sugar 

* 2tbsp Cocoa Powder

* 1/4cup Sour Cream 

* 1/2tsp Vanilla extract 

* 2 Eggs

* 4oz Dark Chocolate, melted 

For the Chocolate Ganache:

* 3oz Semi-sweet Chocolate chips

* 1/4cup Heavy Whipping Cream 

For the Chocolate Whip:

* 3/4cup Heavy Whipping Cream, cold

* 3tbsp Confectioners Sugar

* 3tbsp Cocoa Powder 

* 1/2tsp Vanilla Extract 

For the Topping:

* Chocolate (minis) of your choice

Directions:

1. Combine the Oreo crumbs and melted butter, together in a bowl. Mix well with a fork. Line 16 muffin cups with liners. Pre-heat oven to 325degrees. 

2. Place a little of the Oreo mixture, in each cupcake liner. Using the bottom of a spoon or glass, press the Oreo mixture down, forming a base for the cheese cakes. Bake at 325degrees for 5 minutes. 

When done take it out of the oven and leave to cool while you make the cheesecake mixture.

3. To make the cheese cake, whip the cream cheese using a stand mixer or handheld mixer, on low. Keeping the mixer on low ensures lesser air gets into the mixture, and lesser chances of your cheese cake cracking. 

4. Add in the sugar and cocoa powder, and keep beating on low until just combined.  

5. Add in the vanilla and sour cream and beat on low. Add in each egg one at a time, and beat on low until just combined. 

6. Melt the dark chocolate in the microwave, and mix well until smooth. Add in the melted dark chocolate into the mix and fold until well combined. 

7. Pre-heat oven to 300degrees. Use an ice cream scoop and divide the batter evenly into each liner. Only fill each liner 2/3rds full. Bake at 300degrees for 15 minutes. Once done (at 15 minutes), turn oven off (Do not open oven)and leave for an additional 10 minutes to cool. Then open the oven door slightly (leaving it ajar) for 15-20 minutes to cool the cheesecakes gradually. 

  

Easter Mini Chocolate Cheesecakes 

8. Transfer to refrigerator and leave to chill and set overnight (or a minimum of 4 hours). 

9. Once cheesecakes have been chilled make the chocolate ganache. Combine the chocolate with the whipping cream and using a double boiler system slowly heat and melt the chocolate and cream together, mixing well until smooth. Set aside to cool slightly. 

10. To make the chocolate frosting, combine the whipping cream, confectioners sugar, cocoa powder and vanilla in a bowl, and using an electric hand mixer, whisk well until stiff peaks form. Transfer the frosting to a piping bag with a Wilton 2D tip. 

11. Remove the cheesecakes form the cupcake liners they are in. Place a little of the chocolate ganache on each cheesecake. Pipe a dollop of the chocolate frosting onto each cheesecake. Top it with a mini chocolate of your choice - I used mini Bueno Kinder chocolates. 

Enjoy!! 

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