Triple Chocolate Mini Cheesecakes

• Produce

  • 1 cup Ghirardelli 60% cacao baking chips
  • 2 oz Ghirardelli 60% cacao baking chips
  • 12 Raspberries, fresh

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Vanilla
  • 1 Whipped cream

• Snacks

  • 12 Chocolate creme-filled sandwich cookies

• Dairy

  • 2 tbsp Butter
  • 1/2 (14 ounce can Condensed milk, sweetened
  • 12 oz Cream cheese
  • 1/4 cup Whipping cream, hot

• Other

  • Ghirardelli Valentine's Day Impressions

Found on garnishandglaze.com

Ingredients

• 12 chocolate creme filled sandwich cookies (chocolate filled Oreos)
• 2 tablespoons butter, melted
• 12 ounces cream cheese, room temperature
• 1 cup Ghirardelli 60% Cacao Baking Chips, melted
• ½ (14 ounce) can sweetened condensed milk (about ⅔ cup)
• 1 teaspoon vanilla
• 2 eggs, room temperature
• 2 ounces (1/3 cup) Ghirardelli 60% Cacao Baking Chips
• ¼ cup whipping cream, hot
• 12 fresh raspberries
• Whipped cream
• Ghirardelli Valentines Day Impressions

Directions

• Preheat oven to 325 degrees F. Line a muffin tin with foil cupcake liners.
• Place cookies and melted butter together in a blender and puree until no large chunks. Divide among cupcake liners and press the crumbs firmly in the bottom of each.
• In an electric mixer, beat the cream cheese until smooth. Mix in the sweetened condensed milk, melted chocolate, and vanilla and beat until combined and smooth. Beat in the eggs one at a time until evenly mixed. Spoon batter into liners dividing it equally among all 12. The batter should be almost to the very top of the liner.
• Bake for 15-18 minutes until set (it wont jiggle when you shake the pan). Let the cheesecakes cool in the pan on a cooling rack for 15 minutes. Remove the cheesecakes from the pan onto the cooling rack and cool another 15 minutes. Move the cheesecakes to the fridge and refrigerate for 1-2 hours until cold.
• Gently remove the foil liners and top with ganache, whipped cream, a raspberry, and a chocolate square.
• Place chocolate in a bowl. Microwave whipping cream and pour over chocolate. Let it sit for 2 minutes and then stir until smooth. Spoon about 2 teaspoons of ganache onto the top of each cheesecake and spread to the edges.