Mini Cheesecakes with Chocolate Ganache

So, I found this recipe on caligirl website that is no longer available and I can't find it anywhere else online. I wish I could share the credit, but I only saved a printed copy of the recipe I had in the kitchen. Hopefully anyone else looking will be able to find it here. I have made it more times than I can count and every time it is one I'm asked to make again.


Mini Cheesecakes with Chocolate Ganache

Crust for the bottom:

• 1 cup graham cracker crumbs
• 1 tbsp granulated sugar
• 4 tbsp unsalted butter, melted

Cheesecake:

• 2 (8 oz) packages cream cheese, room temperature
• 2/3 cup + 2 tbsp granulated sugar
• pinch of salt
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup sour cream

Chocolate ganache

• 2 oz dark chocolate chocolate chips
• 2 oz milk chocolate chips
• 1/4 cup heavy cream
• 1 tbsp unsalted butter
• tiny pinch of salt

Instructions
 Crust:

1.  In a Ziploc bag, crush crackers until they are crumbs. Add sugar and mix. Pour in melted butter and mix until all crumbs are thoroughly moist.
2.  Line a muffin pan with liners and drop a tablespoon of crumb mixture into each. Pat down until crumbs are flat and firm, forming a crust. Refrigerate.

Cheesecake:

1. Pre-heat oven to 300 degrees. In a large bowl, beat cream cheese until creamy. Add sugar, salt, vanilla and mix.
2. Slowly add in eggs and sour cream, then beat until smooth.
3. Take muffin pan out of the fridge. Divide mixture evenly between muffin wells.
4. Bake for 18-22 minutes. Cheesecakes should be firm but still wobble in the middle.

Ganache:

1. Put chocolate in a heatproof bowl.
2. In a small saucepan, heat heavy cream until it is simmering.
3. Pour over chocolate and let sit for about 5 minutes to let chocolate soften.
4. Add butter and stir until glossy. Let it cool slightly before spooning on top of each cheesecake. Additionally, sprinkle with powdered sugar if desired. Enjoy!!