When I was first learning to cook, I would make a different cheesecake every week. I don't make them that often these days but cheesecake still tops the list of foods that I love. This was my first time to make mini cheesecakes and I think I need more practice, to get it perfect, ya know. The nice thing about mini cheesecakes are they are far less expensive than a big cheesecake, using only one package of cream cheese and the real bonus, I don't eat as much. I would hate for the whole world to know the truth about how much cheesecake I can pack away, it's embarrassing! I used Nutter Butters for the crust and I made a peanut butter drizzle for the top. As you know I have a chocolate and peanut butter addiction so I just had to put that into a cheesecake.
Just so you know the sinful desserts this week are not to intentionally ruin every one's New Year's resolutions! I can't help myself!
Mini Chocolate Cheesecakes with Nutter Butter Crust
12 Nutter Butter cookies, crushed into crumbs (I used the food processor)
3 tablespoons butter
8 oz cream cheese, softened
2 tablespoons sour cream
⅓ cup sugar
1 teaspoon brewed coffee or vanilla extract
½ cup semi-sweet chocolate chips, melted
¼ cup white chocolate chips, melted
1 tablespoon peanut butter
Pre-heat oven to 325 degrees F. In a small bowl combine Nutter Butter crumbs and butter. Mix with a fork until well blended. Spoon into twelve paper lined muffin tins. Press with the bottom of a shot glass or something similar into an even layer. Bake for 5 minutes. Remove from oven to a wire rack.
In a large bowl, beat cream cheese, sour cream and sugar until fluffy. Add egg and coffee or vanilla, and mix until thoroughly combined. Beat in melted semi-sweet chocolate. Pour over prepared crusts in scant ¼ cupfuls. Bake for 20 minutes. Remove from oven to a wire rack to cool about 20 minutes.
Mix melted white chocolate chips with peanut butter until smooth and drizzle over cheesecakes. Refrigerate for at least an hour before serving.