Chocolate-Covered Cheesecake Squares

By littlefish

Satisfy your cheesecake craving with these bite-sized treats. Dipped in chocolate, these sweet, creamy delights are party favorites. But be warned...you won't be able to eat just one! —Esther Neustaefer, La Crete, Alberta

Ingredients

• FILLING:
• 1 cup graham cracker crumbs
• 1/4 cup finely chopped pecans
• 1/4 cup butter, melted
• 2 packages (8 ounces each) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1/2 cup sugar
• 1/4 cup sour cream
• 2 eggs, lightly beaten
• 1/2 teaspoon vanilla extract
• COATING:
• 24 ounces semisweet chocolate, chopped
• 3 tablespoons shortening

Details

Servings 49

Preparation

Step 1

Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside.
In a large 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. Refrigerate until chilled. Freeze overnight.
In a microwave, 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; allow excess to drip off. Place on waxed paper-lined baking sheets; spoon about 1 teaspoon chocolate over each. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer. Yield: 49 squares