Mini Cheesecakes

• 2 c. graham cracker crumbs
• 6 TBS unsalted butter, melted
• 1/3 c. heavy whipping cream
• 8 oz. white chocolate chips
• 2 (8 ounce) packages cream cheese, softened
• 1 c. sugar
• 3 large eggs
• 1/2 tsp vanilla extract
• foil baking cups
• choice of toppings: caramel, fudge sauce, and pecans for turtle; chopped fresh strawberries and sugar; or whatever you love on cheesecake

Preheat oven to 300. Set baking cups in muffin tins.

Combine the graham cracker crumbs and melted butter; stir well. Add about a teaspoon of the mix to each baking cup and smash down into an even layer in the bottom of each cup.  Set aside. Note: you may have extra graham cracker mix, or you may need to make a bit more to go with all the filling.

Bring whipping cream to a simmer in a saucepan. Remove from heat and add the chocolate chips. Stir mixture with a rubber spatula until smooth. Let cool briefly.

Beat cream cheese at high speed with an electric mixer until creamy. Add sugar; beat well. Add eggs, one at a time, beating after each addition. Fold in chocolate mixture. Stir in vanilla. Spoon batter into baking cups. Filling each about 3/4 full.

Bake at 300 for about 45 minutes (maybe another 5 minutes if they don't look fully "set up"). Let cool completely on a wire rack. Peel off foil rappers. Cover and chill for at least 1 hour (although the truth is, these are good while they're still warm and good for several days afterward if refrigerated).

Non-fruit toppings may be added as soon as the cakes cool, but fruit toppings should not be added until immediately before serving. Makes 24-30 mini cakes.

 

Obviously I share my creations because I love praise. Let me just say that if you're motivated by the same thing, you should make these and share them with lots of people. They will rave. And you will have really high self esteem.