Instructions
Step 1: Preheat oven to 325°F (165°C). Line a mini muffin tin with paper liners or lightly grease silicone molds.
Step 2: In a bowl, mix chocolate cookie crumbs, sugar, and melted butter. Press a small amount into the bottom of each muffin cup to form the crust. Bake for 5 minutes, then let cool.
Step 3: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Add vanilla and sour cream, beating until just combined.
Step 4: Spoon cheesecake batter over the crusts, filling each cup almost to the top. Bake for 15-18 minutes or until centers are set. Cool completely, then chill in the refrigerator for at least 2 hours.
Step 5: For the ganache, heat the cream until just simmering. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth, then cool slightly.
Step 6: Spoon or pipe ganache over each cheesecake bite. Top with a chocolate kiss or ganache swirl. Chill until set.
Storage Information
Store in an airtight container in the refrigerator for up to 5 days. You can freeze the bites (without ganache topping) for up to 1 month. Thaw in the fridge and top with ganache before serving.
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