CRUST:
1 package of regular or chocolate graham crackers
5 T melted butter
BATTER:
16 oz cream cheese at room temp
(two blocks of Philadelphia)
1/2 C sugar
1/4 C plain yogurt (sub sour cream if desired)
1 t vanilla
2 eggs
1 C mini chocolate chips
1/2 C Nutella (optional - add 1/8 C extra yogurt with this)
1. Preheat oven to 325. Grease mini cheesecake pan or mini muffin tin with pam.
2. Crush graham crackers in a gallon zip lock bag and add melted butter. Massage together until completely combined. Fill each tin with a scoop of crust mixture. Use a shot glass or other flat bottom to press mixture into each tin. Bake for 5 minutes to set. Remove from oven and set aside to cool.
3. Slowly combine batter ingredients in order, one at a time using a stand or hand mixer. All should be room temperature. Do not over mix or beat on high speed. Goal is to put as little air into the batter as possible, but you must ensure ingredients are combined fully and batter is smooth.
4. Fill each tin to the top with the batter. Bake for 10-20 minutes. Pull these out of the oven before they start to crack, but once they are firm with a slight crust on the top. Place on a wire rack to cool
5. Once cooled, run a knife around the edge and pop out of the pan. Do not refrigerate until you've removed them from the pan or they will be difficult to get out.
6. The cheesecakes will drop in the center. I fill mine with a topping before serving. Whipped cream, cool whip, salted caramel or chocolate sauce are all good options. Can also top with berries or other fruit.
Enjoy!
