Chocolate Cheesecakes

1. 1

   Preheat the oven to 400u00b0F. Line a 12-cup muffin pan with paper liners.

2. 2

   Place cookies in a food processor and process until finely crushed. Add butter and pulse until mixture binds together. Divide evenly among muffin cups, pressing down firmly. Bake 10 mins. Cool.

3. 3

   Reduce oven temperature to 325u00b0F.

4. 4

   Meanwhile, beat cream cheese in a large bowl with an electric mixer until smooth. Beat in sugar and eggs. Beat in sour cream and chocolate. Pour evenly over crusts in muffin cups.

5. 5

   Bake 20-25 mins, until just set. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.

6. 6

   Refrigerate at least 2 hours. Serve topped with dollops of whipped cream and a dusting of powdered sugar.

No additional tips available.