Recipe adapted from my friend, Mary
6 tablespoons chocolate wafer or Oreo crumbs
1 package (8 ounces) cream cheese, softened (I always use Philadelphia brand)
2 ounces semi-sweet chocolate, melted and cooled slightly
Makes about 20-24 mini cheese cake bites.
Preheat oven to 325°F.
Beat cream cheese, 1/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add egg mixing on low speed just until blended. Mix in melted chocolate. Use spoon to fill each slot about 3/4 full.
Bake 12-14 minutes or until center is almost set. Refrigerate 4 hours or overnight. Remove papers before serving and garnishing (I find it easier to remove papers when frozen).Store leftover cheesecake in refrigerator. These freeze well.
Optional ganache topping
2 ounces semi-sweet chocolate
2 tablespoons heavy cream
Melt gently in microwave. Stir till smooth. Allow to cool slightly. Place a small dollop on top of each cheesecake (M&M sized), then immediately press a red or green M&M into the chocolate. Keep chilled till served.