Miniature Dark Chocolate Cheesecakes with Blackberry Sauce
Blackberry Sauce
Ingredients
- 15 chocolate creme-filled sandwich cookies, crushed
- 2 Tbsp butter, melted
- 2 (8-oz) blocks cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 6 oz bittersweet chocolate, melted and cooled slightly
- ¼ cup sour cream
- ⅓ cup heavy cream
- 4 oz semisweet chocolate
Instructions
- Preheat oven to 325°F. Stir together crushed cookies and melted butter in a bowl.
- Press about ½ Tbsp mixture into bottoms of 48 miniature muffin cups coated with baking spray with flour.
- Beat cream cheese and sugar at medium speed with an electric mixer until creamy. Beat in eggs. Stir in melted chocolate and sour cream. Spoon batter over prepared crusts.
- Bake 15 to 20 minutes or until centers are puffed and set. Cool in pans 5 minutes. Remove from pans, and cool on wire racks.
- Heat cream in a small saucepan over medium heat until bubbles just begin to form around edge of pan.
- Place semisweet chocolate in a small bowl; pour hot cream over chocolate, and let stand 5 minutes. Stir until smooth. Spread 2 tsp chocolate over each cooled cheesecake.
- Serve with Blackberry Sauce recipe. Store cheesecakes, covered, in refrigerator up to 3 days.
Side Dish Ingredients
- 2 cups blackberries
- ½ cup sugar
- 1 Tbsp fresh lemon juice
- 1 Tbsp cold water
- 1 Tbsp cornstarch
Side Dish Instructions
- Combine blackberries and sugar in a medium saucepan; bring to a boil over medium heat, stirring occasionally.
- Whisk together lemon juice, cold water, and cornstarch in a small bowl. Add to blackberry mixture; boil 1 minute or until thickened.
- Spoon sauce into a heatproof bowl. Chill up to 1 week.
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