2cups(16 oz) block-style cream cheese, room temperature
½cup(100 g) granulated sugar
¼cup(30 g) unsweetened cocoa powder, (Dutch process works too)
¼cup(60 g) full-fat sour cream, room temperature
½teaspoonpure vanilla extract
2large eggs, room temperature
Chocolate Ganache
½cup(85 g) semisweet chocolate chips
¼cup(60 ml) heavy cream
Whipped cream and chocolate shavings for garnish
Instructions
Oreo Crust
Preheat the oven to 325° F. Line a 12 cup muffin pan with paper liners. Set aside.
Add crushed Oreos and melted butter to a bowl. Stir until the mixture resembles wet sand.
Fill each muffin cup with 1 tablespoon of crumbs. Use the bottom of a small glass or ¼ cup measuring cup to press firmly into the bottom.
Bake crust for 5 to 7 minutes or until firm. Remove from the oven to cool.
Cheesecake
Melt the chocolate chips in a microwave safe bowl. Heat on 50% power level for 90 seconds, stopping to stir every 20 seconds until smooth.
In the bowl of a stand mixer, beat cream cheese on medium-high speed until fluffy, about 2 minutes. Add sugar and cocoa powder. Beat until well combined, about 1 minute. Add the sour cream and vanilla, then mix again until combined. Add eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as necessary. Avoid over-mixing.
Use a rubber spatula to fold in the melted chocolate by hand until the mixture is uniform.
Divide batter among prepared muffin cups with graham cracker crust, filling each cup about three-quarters full. Tap the pan gently on the counter to remove air bubbles.
Bake at 325° F for 16 to 18 minutes or until the tops are set. Turn the oven off, crack open the oven door and let the cheesecakes cool in the oven for 20 minutes.
Remove from the oven and cool to room temperature, then cover and place in the refrigerator to chill for 4 hours or overnight.
Chocolate Ganache
Heat cream and chocolate chips in the microwave on 50% power level, stopping to stir every 20 seconds until melted. Allow to cool slightly and stir until smooth.
Spoon a couple teaspoons over each cheesecake. Use an offset spatula to spread to the edges.
Chill the mini cheesecakes for 15 minutes or until ganache is set. Garnish with whipped cream and chocolate shavings before serving.
Notes
Full-fat ingredients will provide the best flavor and texture. I suggest block-style cream cheese since it has less air than the kind in the tub.Store covered in the refrigerator for up to 5 days. I suggest adding the whipped cream right before serving.Freeze for up to 3 months. Individually wrap the cheesecakes in plastic wrap and place in an airtight container in the freezer. Defrost in the refrigerator before serving.