16ouncescream cheese,softened (do not use low fat or no-fat cream cheese)
2large Eggland's Best Eggs
1teaspoonvanilla bean paste or pure vanilla extract
24orange candy-coated sunflower seeds
24red candy-coated sunflower seeds
12-16whole graham cracker rectangles
Preheat oven to 325 degrees. Butter the cavities in your molds.
Heat heavy whipping cream and chocolate on high in the microwave for 20-second intervals, stirring after each, until melted.
Set aside to cool slightly.
Beat cream cheese until smooth.
Add sugar and beat until light and fluffy.
Add Eggland's Best Eggs, one at a time until well incorporated.
Add the vanilla then pour in the chocolate and beat just until combined.
Set the silicone molds on a baking sheet. Pour the chocolate cheesecake filling into the molds.
Bake for 22 minutes, then turn the oven off, open the oven door, and allow the cheesecake to remain in the oven for 10 minutes or until they look set.
Remove them from the oven and allow them to cool completely.
Pop them in the freezer for at least 4 hours.
Once frozen, un-mold them by pulling back on the silicone mold and pushing the cheesecake out.
Put them on small individual serving dishes and allow them to thaw.
At this point, you can store the cheesecakes in the refrigerator for up to five days or put them back in the freezer.
To make the turkey's feathers, use a fluted biscuit cutter and simply press down onto the graham cracker and they will cut. Cut out about 3/4 of the circle.
When you are ready to decorate, press one tail feather onto the back of each cheesecake then add two candy eyes, one orange sunflower seed beak, and one red sunflower seed waddle. Do not decorate frozen cheesecakes.
You can decorate your cheesecake turkeys a few hours before serving.
Set them out at room temperature for at least 15 minutes before serving to intensify the chocolate flavor.