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Ingredients
- Crust:
- 13 Chocolate Sandwich Cookies, crushed
- 1 1/2 Tbsp Butter, melted
- Filling:
- 1/3 cup Sugar
- 1/4 cup Brown Sugar
- 8 oz Whipped Cream Cheese, room temperature
- 1 1/2 tsp Sour Cream
- 1 tsp Vanilla Extract
- 2 Tbsp Cocoa
- 1/2 tsp Red Food Coloring
- 1 Egg, lightly beaten, at room temperature
- Chocolate Ganache:
- 1/2 cup Chocolate Chips
- 3-4 Tbsp Heavy Cream
- 1 1/2 tsp Confectioners Sugar
- Garnish:
- 12-13 Chocolate Sandwich Cookies
- Confectioner's Sugar, for dusting
Details
Servings 9
Preparation
Step 1
Preheat oven to 350.
Spray 9 cavities of a muffin tin well.
Fill the empty muffin cups 1/3 full with water to ensure even baking.
Crust:
Crush the cookies and stir in melted butter until completely mixed.
Divide evenly among the muffin cavities and press down.
Bake for 3 minutes and set aside to cool.
Filling:
Combine the sugar and cream cheese in a medium bowl.
Using a mixer, beat until smooth and creamy.
Add the sour cream, vanilla, cocoa and food coloring.
Beat until combined.
Add in the egg and mix until just combined.
Divide evenly into the 9 cups.
Bake for 20-22 minutes until the centers still jiggle a little bit and the edges are very lightly brown. Let cool. Chill for at least 2 hours.
Ganache:
Combine ganache ingredients and microwave for 30 seconds. Stir, and return to microwave for another 20-25 seconds until completely melted.
Spoon ganache over each cheesecake.
With your hands, break up each cookie into large chunks.
Place cookies on top of cheesecake.
Sprinkle with confectioner's sugar.
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