CHOCOLATE MARBLE MINI CHEESECAKES, IF YOU LIKED IT SAY HELLO

CRUST

• Preheat the oven to 350F.
• Place a cup liner in each cup of your muffin tin.
• Place cookies in a food processor and pulse until only fine crumbs remain. You will need to put the ENTIRE cookie in – don’t remove the filling!
• Drizzle in the melted butter and pulse several times until it is completely incorporated.
• Press the crust into the bottom of each cup. I use about a heaping tablespoon of the mixture for each cup and then use the end of my ice cream scoop to really pack the crust in. Set aside.

Filling

• Beat the cream cheese until nice and fluffy.
• Add in the sugar, flour and vanilla and continue beating until well combined.
• Beat in the eggs one at time making sure they are well incorporated.
• Spoon half of the cream cheese mixture into the prepared cups. evenly dividing the mixture among the 12 cups.
• Stir the melted chocolate into the remaining cream cheese mixture. Drizzle over the top of the batter. Run a knife through the batter to create swirls. You may end up with extra batter – that’s okay! Make a couple extra cheesecakes if you have enough.
• Bake for about 20-25 minutes until the cheesecakes are set. Turn the oven off and open the door.
• Let the cheesecakes cool for 30 minutes before removing from the oven. Let cool completely on a wire rack.
• Melt chocolate chips together with the heavy whipping cream in a small saucepan. Stir until smooth.
• Spoon ganache over the top of the cooled cheesecakes. Refrigerate 30 minutes before serving.
• Makes 12 cheesecakes. Store in refrigerator.

Nutrition