Little Cheesecakes With Strawberry Sauce

I love these cheesecakes because they are fingersize and i love the chocolate base. not only cute but taste great. faster than baking a whole cheesecake. You can also drizzle additonal chocolate on top of these.

Steps

For the cheesecakes:.

Preheat the oven to 325 degrees.

Process the graham crackers and chocolate chips in a food processor until they are finely ground.

Add the melted butter and pulse until the mixture is sandy and moist.

Divide mixture evenly among 6 jumbo muffin cups , then press it evenly over the bottom and about two thirds of the way up the sides.

Bake just until the crusts are set , about 8 minutes.

In a clean food processor bowl pulse the cream cheese , sugar , eggs , vanilla , and orange zest until smooth.

Divide the filling evenly among the muffin cups and bake until the rims are slightly puffed and centers are almost set , about 30 minutes.

Cool the cheesecakes in the cups on a rack , then refridgerate , uncovered , for at least 2 hours.

Meanwhile make the sauce: in a food processor or a blender puree the strawberries with the sugar.

When you are ready to serve , run a small knife around the outside of the cheesecakes , then use the knife to gently lift them from.

Ingredients

chocolate graham crackers, semi-sweet chocolate chips, unsalted butter, cream cheese, sugar, eggs, pure vanilla extract, orange zest, frozen strawberries