Mini Mocha Cheesecakes

1. 1

   Line eighteen 1/3-cup muffin cups with 2 strips of parchment paper, crossing at the bottom.

2. 2

   For the crust, combine crumbs and butter in a bowl. Place 1 tbsp crumb mixture into each muffin cup, pressing firmly with the bottom of a small glass or bottle. Refrigerate for 20 mins.

3. 3

   For the filling, beat cream cheese and sugar in a large bowl with an electric mixer until creamy. Blend in sour cream and melted chocolate. Set aside. Dissolve coffee in 1/4 cup boiling water in a small bowl. Add gelatin and whisk with a fork to dissolve. Beat into cream cheese mixture. Divide filling among muffin cups.

4. 4

   Refrigerate overnight. To remove cheesecakes, lift out using paper strips. Top with whipped cream and grated chocolate.

No additional tips available.