Mini Chocolate Cheesecakes~

Recipe adapted from my friend, Mary


6 tablespoons chocolate wafer or Oreo crumbs
1 tablespoon sugar
2 tablespoons butter, melted

1 package (8 ounces) cream cheese, softened (I always use Philadelphia brand)
1/4 cup sugar
1/4 tsp. vanilla

1 egg

2 ounces semi-sweet chocolate, melted and cooled slightly

Makes about 20-24 mini cheese cake bites.

Preheat oven to 325°F.

Line mini muffin tin with paper liners. Mix crumbs, 1 tablespoon of sugar and butter.  Tamp about 1 teaspoon of crust in bottom of each mini paper muffin cup

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.