Black Forest Mini Cheesecakes

They are a cinch to make and it will look like you spent hours creating these gorgeous Black Forest Mini Cheesecakes.  I use my Chicago Metallic pan that has removable bottoms so you can gently push the cheesecakes up from the bottom after they chill for  a bit.  However if you don’t have one like this and don’t want to invest the money then just use your cupcake pan with cup liners.

INGREDIENTS

• Pam nonstick baking spray
• 1 1/4 cup chocolate graham cracker crumbs
• 1 tablespoons sugar
• 4 tablespoons butter melted
• 2 tablespoons heavy cream
• 1/2 cup bittersweet chocolate chips
• 12 ounces of cream cheese softened (1 1/2 boxes)
• 1/4 cup sugar plus 2 tablespoons
• 2 tablespoons unsweetened cocoa
• 1 egg
• 1 can cherry pie filling (21 ounce)

METHOD

1. Preaheat oven to 325 levels and spray mini cheesecake pan with Pam.
2. combine graham crackers, sugar and butter. Divide within the mini cheesecake pan lightly. Press down lightly with a spoon or clean hands.
3. In microwave warmness cream for 20 seconds to deliver to a boil. upload 1/4 cup chocolate chips and stir until absolutely melted and smooth.
4. In a stand mixer combination cream cheese and sugar until smooth and creamy. upload the cocoa and blend nicely. upload the egg and mix simply till incorporated on low. Stir within the melted chocolate aggregate and blend simply until incorporated. Spoon cream cheese aggregate over the chocolate graham crackers; dividing calmly.
5. Bake for 25 minutes.
6. dispose of from oven and kick back for numerous hours or in a single day before casting off from pan.
7. pinnacle with a spoonful of cherries. melt 1/four cup chocolate chips in microwave in step with manufacturers instructions. Drizzle chocolate over cheesecakes

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