- 1/2 (13.5 ounce) package graham crackers
- 4 tablespoons butter, melted
- 2 tablespoons brown sugar
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup confectioners' sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 2/3 cup chocolate chips
- 18 strawberries
- Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
- Place graham crackers in a resealable plastic bag and crush into fine crumbs with a rolling pin. Pour into a bowl. Add butter and brown sugar; toss together until mixture resembles wet sand. Place 1 tablespoon in the bottom of each paper liner. Press firmly to form the crusts.
- Bake in the preheated oven until lightly browned on the edges, 8 to 10 minutes. Remove from the oven and let cool.
- Meanwhile, beat cream cheese and confectioners' sugar until well blended. Scrape down the sides of the bowl and beat in eggs, one at a time. Scrape down the sides of the bowl and beat in sour cream and vanilla extract. Divide the mixture evenly over the 18 crusts.
- Bake in the preheated oven until tops look dry and centers jiggle slightly, about 15 minutes. Chill until firm, 2 hours to overnight.
- Heat cream in the microwave until it begins to simmer, about 1 minute. Add chocolate chips and let sit until softened, about 1 minute. Whisk until chocolate melts and ganache is glossy.
- Spoon chocolate ganache over each cheesecake and place a whole strawberry on the top.
07/10/2019
recipepes.com
decadent cheesecake cups, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
