Mini Chocolate-Oreo Cheesecakes with Gingersnap Crust

Can you believe it's already February? Nope, me neither. The first month of this year has flown by with some type of vengeance. Mind you, this is likely due to day after day of fun-filled adventures. Atlantic City for a bachelorette party? Don't mind if I do. North Carolina for a relaxing weekend at the lake? Sure, I'd love to. Hiking in the glowing sun on a January Sunday? Yes, please, and thank you.

This weekend is a local one, but it's shaping up to be a goodie. Dinner at friends' tonight, going to the UNC-Maryland basketball game tomorrow (Go Heels!), family brunch Sunday, and then Superbowl to round things out. Phew, I'm tired just thinking about it! Best part of all is that half of these events involve cooking. And far be it from me to make recipes that are tried and true. No ma'am, we are letting the experiments fly this weekend. First up: desserts for this evening.

I love the idea of these miniature cheesecakes for two reasons: portion control (yeah, I laughed just typing  that) and transportability. Like any cheesecake, the recipe can be modified to include any ingredient your heart desires. These little suckers are rich, so their small size makes them the perfect after-dinner treat.

Yes, you found Waldo. There IS a bite (or three) missing from this one. Sue me.

Mini Chocolate-Oreo Cheesecakes with Gingersnap Crust
Recipe inspired by Baking Bites
(Makes 17-18)

Crust:
2 cup gingersnap cookie crumbs
3 tbsp brown sugar
small pinch salt
4 tbsp butter, melted

Cheesecake:
12 oz cream cheese, softened
3 tbsp sour cream
1/2 cup sugar
1.5 large egg (or 2 small eggs)
2 tsp vanilla extract
6 oreos, crushed
2 cups semi-sweet chocolate chips, melted

Preheat oven to 350F. Line muffin pan with paper liners.
In a medium bowl, make the gingersnap cookie crust. Mix together gingersnap crumbs, brown sugar, and salt. Pour over melted butter and stir with a fork to moisten the crumbs. Place about a tablespoon of crumb mixture in each of the prepared muffin cups and pack down into an even layer.

In a large bowl, make the cheesecake. Cream together cream cheese, sour cream and sugar until smooth. Beat in the egg and vanilla extract. Stir in oreo bits.
In a double broiler (or microwave), heat chocolate chips until just melted, stirring often. Mix melted chocolate into cheesecake batter. If you prefer a marbled look, just swirl the chocolate in without mixing vigorously.
Divide cheesecake mixture evenly into prepared muffin tins.
Bake for 20-25 minutes, until cheesecakes are set.
Allow to cool for 10 minutes in the muffin pan, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating.

Serve with whipped cream!