Making Chocolate Covered Cheesecake Bites!

Melt 1 stick of salted butter in the microwave for about 40 seconds.

In a bowl, combine 2 to 3 cups of chocolate graham cracker crumbs and 2 to 3 tablespoons of granulated sugar with the melted butter.

Mix until the consistency resembles wet sand.

Press the mixture into a 12 by 12 cake pan lined with parchment paper, ensuring an even layer on the bottom.

Bake the crust in the oven at 325 degrees for about 10 minutes.

In a mixing bowl, combine 24 ounces of softened cream cheese and 1 cup of granulated sugar, mixing until creamy.

Add 2 tablespoons of all-purpose flour to the cream cheese mixture and mix until incorporated.

Add 4 large eggs one at a time, mixing on low speed until just incorporated after each addition.

Mix in 2/3 cup of sour cream, 1/3 cup of heavy cream, and 1 teaspoon of vanilla until combined, being careful not to overmix.

Place a shallow jelly roll pan with hot water on the bottom rack of the oven to create moisture.

Pour the cheesecake filling over the cooled crust, leveling it out and tapping to release air bubbles.

Bake the cheesecake at 325 degrees for about 30 minutes, monitoring closely.

After baking, let the cheesecake cool in the oven with the door cracked open for about 30 minutes.

Remove the cheesecake from the pan and let it cool completely before cutting into squares.

Melt chocolate for dipping the cheesecake bites.

Use mini skewers to dip each cheesecake square into the melted chocolate, shaking off excess chocolate.

Cover the hole left by the skewer with additional melted chocolate and let the bites dry completely.

Equipment Needed

Spice Level: