Mini Chocolate Cheesecakes

• Vegetarian

• Produce

  • 4 oz Raspberries, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 cup Semi-sweet chocolate
  • 1/4 cup Sugar
  • 1 tsp Vanilla
  • 1/3 cup Whipped cream

• Snacks

  • 1/3 cup Oreo cookie crumbs

• Dairy

  • 2 tbsp Butter
  • 1 8 oz package Cream cheese
  • 2 tbsp Sour cream

Found on missinthekitchen.com

Ingredients

• For the crust:
• ⅓ cup Oreo Cookie Crumbs (about 10 cookies, crushed)
• 2 tablespoons melted butter
• For the cheesecake:
• 1 8 oz package cream cheese, softened
• ¼ cup sugar
• 1 egg
• 1 teaspoon vanilla
• ½ cup melted semi-sweet chocolate
• 2 tablespoons sour cream
• ⅓ cup whipped cream for garnish
• 4 oz fresh raspberries for garnish

Directions

• Preheat oven to 325 degrees.
• Mix Oreo cookie crumbs and butter together until well combined. Spoon into mini cheesecake pan.
• Press crust into pan with a shot glass or small cup. Set aside.
• Add cream cheese and sugar to a mixer bowl and beat at medium speed until cream cheese is smooth. Add egg and vanilla and continue beating until egg is incorporated. Add melted chocolate and sour cream and beat 1 minute.
• Spoon over crust.
• Bake 25 minutes or until cooked through.
• Place on a wire rack to cool to room temperature. Loosen edges with a knife and carefully remove from pan.
• Refrigerate for 2 hours or until well chilled. Garnish with whipped cream and fresh raspberries.