chocolate covered cheesecake squares

By sarey

little bites of heaven

Ingredients

• filling:
• 1 c graham cracker crumbs
• 1/4 c finely chopped pecans
• 1/4 c butter, melted
• 16 oz cream cheese-softened
• 1/2 c sugar
• 1/4 c sour cream
• 2 eggs, lightly beaten
• 1/2 t vanilla extract
• coating:
• 24 oz chocolate candy coating (I like ghirardelli for ease of use)
• 3 T shortening

Preparation

Step 1

Line a 9 inch square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans, and butter--press into the prepared pan and set aside.

In a large mixing bowl, beat the cream cheese, sugar, and sour cream until smooth. Add the eggs and beat on low speed just until combined. stir in the vanilla, pour over crust.

Bake at 325 for 35-40 minutes or until the center is almost set. Cool on a wire rack. refrigerate until chilled then freeze overnight.

In a microwave safe bowl, melt chocolate and shortening, stirring occasionally until smooth. Cool slightly. Using the foil, lift cheesecake out of pan and cut into 1 inch squares. Keep a few of the squares out of refrigerator at a time--using a toothpick, completely dep squares in melted chocolate and place on lined baking sheet. Let stand for 20 minutes or until set.

**I take a small amount of either regular or white chocolate and place in a pastry bag to drizzle over set candies to cover up the toothpick hole--this gives them a nice, finished look**

Store in an airtight container in the refrigerator--also, may be frozen