Delightful and a little sinful bite sized cheese cakes. Be warned these are 100 calories per bite and you will want to eat them all!
For the crust:
Preheat oven to 300°. Line an 8×8 pan with foil. Grease foil. Mix cookie crumbs and butter and press into bottom of pan.
For the cheesecake:
Mix cream cheese, sour cream and sugar on medium speed until fluffy. Beat in the egg and almond extract. Pour over crust. Bake 30-40 min (until edges are set and center is soft.) Cool for one hour on rack and one hour in the fridge.
For the coating:
Cover 2 cookie sheets with waxed paper. Remove cheesecake from pan by lifting out the foil. Cut it, 6 by 8, into 48 little rectangles. Put half of the cheesecake bites back into the fridge (these need to be cold when dipping).
Melt chocolate chips and shortening using a double boiler method on stove. Using a fork dip the bites into chocolate and place on prepared cookie sheet. Repeat with the bites from the fridge.
Melt almond bark and oil in microwave on high for 1 minute. Stir every 15 seconds until melted and smooth. Drizzle over bites.
Keep bites refrigerated in an airtight container until ready to serve.
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Yum! I love cheesecake. This recipe wasn’t too difficult or time consuming and had a delicious result. For the crust, I used 9 oreos to meet the 1 cup.
I used blue bonnet and had a hard time getting the crust to spread right & had to add more oreo/butter, so i’d recommend using real butter!
I also had quite a bit of chocolate left, so you could probably cut that down by 1/2 cup or so, if needed.
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