Mini Cheesecakes with Milk + Dark Chocolate Ganache

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 oz Dark chocolate chocolate chips
  • 13 2/3 tbsp Granulated sugar
  • 2 oz Milk chocolate chips
  • 2 pinch Salt
  • 1 tsp Vanilla extract

• Snacks

  • 1 cup Graham cracker crumbs

• Dairy

  • 5 tbsp Butter, unsalted
  • 2 (8 oz packages Cream cheese
  • 1/4 cup Heavy cream
  • 1/4 cup Sour cream

Found on goodmorningcali.com

Description

Ingredients

• 1 cup graham cracker crumbs
• 1 tbsp granulated sugar
• 4 tbsp unsalted butter, melted
• 2 (8 oz) packages cream cheese, room temperature
• ⅔ cup + 2 tbsp granulated sugar
• pinch of salt
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ¼ cup sour cream
• 2 oz dark chocolate chocolate chips
• 2 oz milk chocolate chips
• ¼ cup heavy cream
• 1 tbsp unsalted butter
• tiny pinch of salt

Directions

• In a Ziploc bag, crush crackers until they are crumbs. Add sugar and mix. Pour in melted butter and mix until all crumbs are thoroughly moist.
• Line a muffin pan with liners and drop a tablespoon of crumb mixture into each. Pat down until crumbs are flat and firm, forming a crust. Refrigerate.
• Pre-heat oven to 300 degrees. In a large bowl, beat cream cheese until creamy. Add sugar, salt, vanilla and mix.
• Slowly add in eggs and sour cream, then beat until smooth.
• Take muffin pan out of the fridge. Divide mixture evenly between muffin wells.
• Bake for 18-22 minutes. Cheesecakes should be firm but still wobble in the middle.
• Put chocolate in a heatproof bowl.
• In a small saucepan, heat heavy cream until it is simmering.
• Pour over chocolate and let sit for about 5 minutes to let chocolate soften.
• Add butter and stir until glossy. Let it cool slightly before spooning on top of each cheesecake. Additionally, sprinkle with powdered sugar if desired. Enjoy!!