Chocolate Chocolate Chip Mini Cheesecakes

Following a recent visit to The Cheesecake Factory, I was inspired to bake individual cheesecakes.  I was to bring a "small" dessert to a dinner party and this was my contribution.  Wow were they ever yummy!  For this occasion, I made two versions: chocolate chocolate chip and berry swirl.  Both were excellent as proclaimed by my dinner partners, my hubby, and me!  They are perfectly sized, make a pretty presentation, easy to make, and delicious!  I ended up with slightly more batter than would fit into 24 cups, so I made 30; but I could have put more batter into the 24 cups.  I topped the chocolate cheesecakes with a drizzle of salted caramel sauce and I smiled!   

INGREDIENTS:

Graham Cracker Crust:

·       2 cups graham cracker crumbs

·       4 Tablespoons sugar

·       6 Tablespoons unsalted butter, melted

Cheesecake Filling:

·       3 packages (8-oz) cream cheese (I used reduced fat), softened to room temperature

·       ¾ cup granulated sugar

·       ¼ cup sour cream

·       3 large eggs, room temperature

·       1 teaspoon vanilla extract

·       1 teaspoon almond extract

·       2 cups semi-sweet chocolate chips, divided

DIRECTIONS:

·       Preheat oven to 325 degrees F.  Line two 12-count muffin pans with 24 liners.

·       For the crust:  Combine the graham cracker crumbs, 2 Tablespoons sugar and melted butter together in a small bowl.  Press 1 Tablespoon of mixture into the bottom of each liner. 

·       Bake in preheated oven for 5 minutes and let cool slightly as you make the filling.

·       For the filling:  Melt 1 cup chocolate chips in microwave and set aside.  In a large bowl, using a handheld or stand mixer, beat the cream cheese on medium speed until it’s completely smooth.  Add the ¾ cup sugar and sour cream and continue to beat on medium speed until well combined.  Add the eggs one at a time, beating on low speed after each addition.  Be sure to scrape down the sides of the bowl.  Blend in vanilla extract, 1 cup (unmelted) chocolate chips, and melted chocolate.

·       Spoon batter into the crusts until almost full.  Bake each pan for 23 to 25 minutes until set. 

·       Remove from oven and cool to room temperature.  Transfer to refrigerator and chill for at least two hours.

·       Before serving, top with salted caramel sauce, additional chocolate chips or freshly whipped cream, if desired.

Note:  To make a berry swirl cheesecake mini, divide the batter in half before adding the chocolate and chocolate chips.  If you do this, then also reduce the amount of chocolate chips to ½ cup and melted chocolate chips to ½ cup.  Top each mini cake with about 1 teaspoon of your favorite berry jam and swirl it through with a knife and bake as directed.  Before serving, top with fresh berries or freshly whipped cream, if desired.