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Cheesecakes: Preheat your oven
to 300 degrees F (150 degrees C) and place rack in center of oven. Line 12
muffin cups with paper liners.
Crust: In a bowl
combine the chocolate crumbs with the melted butter.
Press a heaping tablespoon of the crumbs on the bottom of each muffin cup.
Cover and refrigerate while you make the filling.
Filling: In the bowl of your electric
mixer (or with a hand mixer), beat the cream cheese on low speed until smooth.
Add the sugar and beat until combined.
Scrape down
the sides and bottom of the bowl as needed. Add the eggs, one at a time, beating well after each
addition. Beat in the vanilla extract
and sour cream. Remove the crusts from the
refrigerator and evenly divide the filling among the 12 muffin cups.
Bake for about 18 - 20 minutes or until firm
but the
centers of the cheesecakes are still a little wet and wobbly. Remove from oven and place on a
wire rack. Let cool and then remove from pan. Cover with plastic wrap and refrigerate
until firm (a few hours or even overnight).
Chocolate Cobwebs: Melt the
chocolate and place in a parchment pastry cone or a small piping bag fitted with
a small plain tip (can also use a small plastic bag with a small hole cut from
one end). Taking one cheesecake at a time, pipe a cobweb
design by piping four straight lines to make an "asterisk" and then connecting
the lines by piping two circles, one circle around the outer edge of each
cheesecake and another circle halfway to the center of each cheesecake. Let the
chocolate harden and then cover and refrigerate until serving time. Can be
stored in the refrigerator for 4-5 days.
Makes 12 individual
cheesecakes.
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