Raspberry Chocolate Mini Cheesecakes

I love making little itty bitty mini cheesecakes. This recipe is for a Raspberry and dark chocolate but it’s so versatile you can use it with any combination of flavors.

2 cups Oreo crumbs
1/2 stick of melted butter
2 bars of Philly cheese warmed up
2 cups sugar
1 cup sour cream
3 large eggs
2 tbsps flour
Dash of vanilla

Mix the crumbs and the butter together and line the base of greased mini cheesecake(or a large cake) pans. I like to use a mojito muddler to pack the crumbs down firmly but not too tight. Bake in a preheated oven at 350 centigrade for 10 mins. Remove and cool. Mix the cheese and the sugar together, then add the eggs one by one, scraping after every addition. Add the sour cream, vanilla and flour. Pour into cheese cake pan over the crumb base and bake for 20 mins till it’s slightly jiggly but cooked. If you’re using a big cake pan use a bain marie to avoid big cracks.

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