Individual cheesecakes are good for a party or a bake sale.

Mini Cheesecakes

32 mini baking cups
25 chocolate sandwich cookies (Oreos)
1/2 cup butter, melted
2 (8 oz. each) packages cream cheese
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
3/4 cup mini chocolate chips
1 teaspoon shortening

Preheat oven to 350 degrees. Place baking cups in mini muffin pans or use paper-lined foil baking cups and place on a cookie sheet.

In a bowl, combine chocolate cookie crumbs and butter, blending well. Press one rounded tablespoon of the crumb mixture into the bottom of each baking cup (1 1/2 teaspoons for the mini baking cups).

Use an electric mixer to beat the cream cheese, sugar, eggs, and vanilla until smooth. Stir in 1/2 cup of chocolate chips. Divide the mixture among the baking cups, filling each 3/4 full. Bake 20 to 25 minutes (16 to 18 minutes for the mini cheesecakes). Cool.

Place remaining 1/4 cup of chocolate chips and shortening in a microwave safe bowl. (I just use a glass measuring cup.) Microwave on medium until melted and mixture can be stirred smooth, about one to two minutes. Drizzle over cooled cheesecakes. Refrigerate at least 2 hours before serving.

Makes 18 (32 minis)

This entry was posted on Saturday, January 19th, 2008 at 6:01 pm and is filed under Desserts, Gifts, Bake Sale. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.