Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup finely chopped pecans
- 1/4 cup butter, melted
- Filling
- 2 packages 8oz each cream cheese softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 2 eggs lightly beaten
- 1/2 tsp vanilla extract
- Coating
- 24 squares 1 oz each semisweet chocolate
- 3 tbsp shortening
Preparation
Step 1
Line a 9 inch square baking pan with foil and grease the foil. In a small bowl, combine the graham crackers crumbs, pecans and butter. Press into prepared pan; set aside.
In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust.
Bake at 325 for 35-40 minutes or until center is almost set. Cool on wire rack. Refrigerate until chilled. Freeze overnight.
In a microwave safe bowl, melt chocolate and shortening; stir until smooth. Cool slightly. Using foil, lift cheesecake out of pan. Gently peel off foil; cut into 49 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.
Using a toothpick, completely dip squares, one at a time, in melted chocolate. Place on waxed paper; spoon about 1 tsp chocolate over each. Reheat chocolate if needed to finish dipping. Let stand for 20 minutes or until set.