Mini Cheesecake Bites

For the crust:

Preheat the oven to 300 F. Start by adding the graham cracker crumbs and butter to a bowl. Mix together until well blended. Line a 12″ x 14″ baking tray with heavy-duty foil (make sure the foil hangs over the ends of the pan so you can use it as a handle to remove them from the pan when done) and grease foil with butter. Dump the crust mixture on the baking tray and using your hands, press the mixture into the pan until evenly spread.

For the cheesecake:

Using a food processor, pulse to combine the cream cheese, sour cream and sugar continuing until light and fluffy. Add the eggs and almond extract and pulse to mix them into the cream cheese until well blended.

Pour the cheesecake mixture onto the graham cracker crust and spread evenly.

Bake for 40 minutes or until the edges are set (center will set once cooled). Remove pan from the oven, allow to cool on the counter then refrigerate for an hour.

Remove the cheesecake from the baking tray by lifting the foil. Trim the edges if needed, so that you have nice square edges. Using a pizza cutter, cut cheesecake into 1 inch squares. I had a total of 104 which was 8 rows of 13 squares in each row.

For the coating:

In a microwave-safe bowl, add 3 tablespoons of oil to the dark chocolate chips and microwave in 30 second increments, stirring after each 30 second heat burst and continuing until chocolate is melted.

Place a cheesecake square onto a chocolate dipping tool (or a plastic fork with the 2 middle prongs removed.) Dip the square into the chocolate to coat the bottom and then using a spoon, pour a large dollop of chocolate over the square so the chocolate runs over the sides. Allow the excess to run off. Place the square onto a parchment paper lined baking tray. Once all the squares are coated, place the tray into the fridge to harden.

Using the white chocolate and 1 tablespoon of oil, melt the chocolate in a microwave-safe boil using the same instructions as above for the dark chocolate. Decorate the squares by drizzling with the white chocolate. Keep refrigerated until ready to serve.