Bake chocolate cheesecakes in cupcake pans then top them with delicious toppings like chocolate mousse, whipped cream, or pie filling.
Set your cream cheese, sour cream, and egg out on the counter to come to room temperature at least one hour, but preferably 2 hours, before you plan to bake your cheesecakes. You need to use room temperature ingredients!
Place a rimmed cookie sheet or baking pan filled with 1/2-inch to 1-inch of water on the lowest rack in your oven.
Stir 2 tablespoons of melted butter into the cookie crumbs.
Scoop out about one tablespoon of the cookie crumbs and drop into a paper-lined cupcake pan. Repeat, filling 12 cupcake liners.
The cheesecakes should still jiggle when the pan is jostled and will be glossy but should not look wet.
Mini Chocolate Cheesecakes https://hungryhappenings.com/mini-chocolate-cheesecakes/