Black Forest Mini Cheesecakes

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 4 cup sugar plus 2 tablespoons
  • 1/2 cup Bittersweet chocolate chips
  • 1 can Cherry pie filling
  • 2 tbsp Cocoa, unsweetened
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 Pam nonstick baking spray

• Snacks

  • 1 1/4 cup Chocolate graham cracker crumbs

• Dairy

  • 4 tbsp Butter
  • 12 oz Cream cheese
  • 2 tbsp Heavy cream

Found on smalltownwoman.com

Description

Ingredients

• Pam nonstick baking spray
• 1 1/4 cup chocolate graham cracker crumbs
• 1 tablespoons sugar
• 4 tablespoons butter melted
• 2 tablespoons heavy cream
• 1/2 cup bittersweet chocolate chips
• 12 ounces of cream cheese softened (1 1/2 boxes)
• 1/4 cup sugar plus 2 tablespoons
• 2 tablespoons unsweetened cocoa
• 1 egg
• 1 can cherry pie filling (21 ounce)

Directions

• Preaheat oven to 325 degrees and spray mini cheesecake pan with Pam.
• Combine graham crackers, sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon or clean fingers.
• In microwave heat cream for 20 seconds to bring to a boil. Add 1/4 cup chocolate chips and stir until fully melted and smooth.
• In a stand mixer blend cream cheese and sugar until smooth and creamy. Add the cocoa and blend well. Add the egg and mix just until incorporated on low. Stir in the melted chocolate mixture and mix just until incorporated. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
• Bake for 25 minutes.
• Remove from oven and chill for several hours or overnight before removing from pan.
• Top with a spoonful of cherries. Melt 1/4 cup chocolate chips in microwave according to manufacturers instructions. Drizzle chocolate over cheesecakes.