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**NOTE: The nutritional value calculated by this website is WAY off!
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The real numbers are as follows: 1 tart = 228cals, 11.4g fat, and 28.8g carb.
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Not bad for cheesecake ;)**.
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Preheat oven to 350 degrees .
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In a double boiler, begin to melt the chocolate chips.
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Once the chips begin to melt, add light butter and milk, stirring occasionally.
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Once melted, take off the heat and let cool for a couple minutes.
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Meanwhile, in a mixing bowl combine pumpkin puree, cream cheese, egg substitute, cinnamon, nutmeg, ginger, 2 teaspoons sugar, vanilla extract and a pinch of salt.
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Beat until well combined.
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Once chocolate mixture has slightly cooled, combine it with 1/2 the pumpkin mixture.
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(Reserve remaining pumpkin.)
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Fold to incorporate chocolate and pumpkin.
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Spoon into tart shells (about 1 - 2 tbsp each), filling tart shells about 1/3 the way full.
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Smooth chocolate mixture to ensure even thickness within the tart shells.
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Place tart shells on large metal baking sheet and bake on middle rack of oven for 5-7 minutes.
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Once tart shells and chocolate mixture have par-baked, remove from oven and let rest on cooling rack for 15 minutes.
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Once cooled, spoon in reserved pumpkin mixture, almost completely filling the rest of the tart shells.
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Put tarts back on metal baking sheet and bake for an additional 10-13 minutes.
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Remove from oven and place on cooling rack for about 45 minutes.
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Meanwhile, in a microwave safe bowl or in a double boiler, gently heat sour cream until it is runny.
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Stir in 2 1/2 teaspoons sugar and heat through.
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Let rest for 5 minutes.
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Spoon on top of each cooled cheesecake tart, cover in tinfoil and refrigerate until ready to serve.
