CHOCOLATE COVERED CHEESECAKE SQUARES

By sarey

Ingredients

• FILLING:
• 1 C GRAHAM CRACKER CRUMBS
• 1/4 C FINELY CHOPPED PECANS
• 1/4 C BUTTER MELTED
• 2 PKG (8 OZ EACH) CREAM CHEESE, SOFTENED
• 1/2 C SUGAR
• 1/4 C SOUR CREAM
• 2 EGGS LIGHTLY BEATEN
• 1/2 t VANILLA EXTRACT
• COATING:
• 24 SQUARES (1 OZ EACH) SEMISWEET CHOCOLATE
• 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 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 A WIRE RACK. CHILL THEN 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 SMALL SQUARES. REMOVE A FEW PIECES AT A TIME FOR DIPPING. KEEP REMAINING SQUARES CHILLED UNTIL READY TO DIP.

USING A TOOTHPICK, COMPLETELY DIP SQUARES, ONE AT A TIME, IN MELTED CHOCOLATE. PLACE ON WAXED PAPER LINED BAKING SHEET.

LET STAND FOR 20 MINUTES OR UNTIL SET. STORE IN REFIGERATOR.