Mini Chocolate Cheesecakes with Pomegranate

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 20 whole Fudge Filled Sandwich Cookies
• ¼ cups Unsalted Butter, melted
• 2 packages (8 Oz. Size) Cream Cheese, Softened
• ⅓ cups Heavy Cream
• ¾ cups Sugar
• 1-½ teaspoon Vanilla Extract
• ¼ cups All-purpose Flour
• 3 Tablespoons Cocoa Powder
• 2 whole Eggs, Lightly Beaten

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 325°F (163°C). Line 18 mini muffin cups with paper liners.

2. Finely crush the 20 fudge filled sandwich cookies, including the filling. Stir in the melted butter until the crumbs hold together.

3. Press a spoonful of the crumb mixture into the bottom of each lined cup. Bake the crusts for 6 minutes, then set aside to cool slightly.

4. Beat the softened cream cheese and sugar until smooth. Mix in the flour, cocoa powder, vanilla extract and heavy cream until fully combined.

5. Reduce the mixer to low and add the lightly beaten eggs, mixing just until blended to avoid air bubbles.

6. Spoon the filling over the cooled crusts, filling each cup nearly to the top.

7. Bake for 18 to 20 minutes, until the edges are set and the centers barely jiggle. The centers should reach 160°F (71°C).

8. Let the cheesecakes cool at room temperature for 30 minutes, then refrigerate them for at least 4 hours until firm.

9. Remove the cheesecakes from the cups and peel off the liners. Top with pomegranate seeds if using, and serve chilled.