Mini Chocolate Cherry Cheesecake
4-inch Mini Heart Springform Pan
Small Cookie Sheet
Bake Easy™ Non-Stick Spray
1/3 cup chocolate cookie crumbs (e.g. chocolate wafers)
1 tablespoon granulated sugar
1 tablespoon butter or margarine, melted
1 jar (12 ounces) cherry preserves
1 package (3 ounces) cream cheese, room temperature
3 tablespoons granulated sugar, divided
1 egg, beaten
1/2 teaspoon vanilla extract
1 teaspoon cornstarch
1/3 cup semi-sweet chocolate chips, melted
1/4 cup + 3 tablespoons sour cream, divided
To make the crust:
Preheat oven to 350°F. Lightly spray 4-inch springform pan with non-stick spray. Mix all crust ingredients and press firmly into bottom of pan and 3/4 up sides of pan. Bake 6-8 minutes. Set aside.
To make the cake:
Remove 1/4 cup cherries from cherry preserves. If desired, coarsely chop. Set aside.
In large mixer bowl, beat together the cream cheese and 2 tablespoons sugar until light and fluffy. Beat in the egg, vanilla and cornstarch until thoroughly mixed. Mix in melted chocolate and 1/4 cup sour cream. Pour mixture into prepared crust. Reduce temperature to 325°F. Place small pan of water on bottom oven rack and springform pan on cookie sheet and bake 25-30 minutes or until cheesecake does not jiggle in center. Allow cheesecake to cool with oven turned off and door slightly ajar for 45 minutes. Cool on cooling rack or refrigerate at least 2 hours.
Combine remaining sour cream and granulated sugar. Spoon over top of cheesecake; add spoonful of cherry preserves.
Makes 2 servings.