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Cherry Jubilee Chocolate Cheesecakes

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Level: Easy

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Description

Chocolate cheesecake with a hidden cherry pie filling and topped with chocolate.

Ingredients

  • 2-½ cups Oreo Cookie Crumbs
  • 5 Tablespoons Butter, Melted
  • 2 packages Cream Cheese (8 Oz. Each), Softened
  • ½ cups Sugar
  • 2 whole Eggs
  • 2 Tablespoons Plain Yogurt
  • 2 Tablespoons Flour
  • 1 teaspoon Vanilla
  • ¾ cups Chocolate Chips
  • ½ teaspoons Shortening
  • 1 can Cherry Pie Filling (21 Oz. Can)
  • ½ cups Whipping Cream
  • 1 cup Chocolate Chips
  • 1 cup Cool Whip
  • 10 pieces Andes Cherry Jubilee Thin Mints, Unwrapped, Cut In Half

Preparation

In a medium-sized bowl mix together the Oreo cookie crumbs and melted butter. Spoon the mixture evenly into 20 cupcake liners and press down to create a crust. Set aside.

In a large bowl cream together the cream cheese and sugar until light and fluffy. Add the eggs, yogurt, flour and vanilla and beat again until fully combined. Set aside.

Preheat oven to 350 F.

Place 3/4 cup of chocolate chips and shortening in a microwave safe bowl and heat for 30 seconds. Stir and repeat the heating for additional 30 second increments until melted. Let the mixture cool for 1-2 minutes. Then pour it into the cheesecake batter and beat until mixed thoroughly. Spoon the batter evenly into the cupcake liners on top of the crust. Using a smaller spoon, create a well in the middle of each cup of batter and drop 1 teaspoon of cherry pie filling into the center of the cheesecakes. Swirl very lightly.

Bake at 350 F for 25 minutes. Then remove them from the oven and let them cool completely.

In a saucepan heat the whipping cream to boiling. Remove pan from the heat and stir in 1 cup of chocolate chips. Stir until melted. Let the mixture cool for a few minutes. Place a spoonful on top of each cheesecake and spread it out. Let the chocolate set. Top with Cool Whip and cherry candies before serving, if desired.

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