Ingredients
1ozsemisweet baking chocolate,plus ⅛ oz shavings, like Bakers
4ozphilly cream cheese,⅓ less fat, softened, room temperature
¼cupsugar
¼cuplight sour cream
1large egg,room temperature
Preparation
Preheat the oven to 225 degrees F. Line a mini muffin pan with mini cups or mini muffin liners.
Melt the chocolate in the microwave in 30-second increments, stirring in between, for 1½ minutes until the chocolate has melted.
In a bowl, using a hand mixer, beat the cream cheese and sugar. Then, add the sour cream, and beat until smooth.
With a spoon, fold in the egg, folding under, and the melted chocolate, then stir until smooth. Spoon 2 tablespoons in each cup.
Bake for 50 minutes, then turn the oven off and let the cheesecakes sit in the oven for 30 minutes longer.
Remove from oven, then let cool completely for 2 hours or overnight in the fridge.
Shave the remaining chocolate and sprinkle over the top, serve, and enjoy!
