Chocolate Cheesecake Minis

1. Melt chocolate over a double boiler. Simply make a double boiler by placing a heat proof bowl like a Pyrex dish over a pot of boiling water. Do no let the bowl touch the water. Stir until chocolate is fully melted.

2. Preheat oven to 320 F. In a mixing bowl using an electric mixer blend together the cream cheese, eggs, flour, sugar, salt, vanilla and sour cream. Next slowly add the warm melted chocolate into cream cheese mixture until it is fully combined.

3. Then fill two 12-count standard size cupcake pans with foil liners (for best results) and add a half of an Oreo cookie at the bottom of each one. The Oreo cookie acts like the crust.

4. Fill each well with a scoop of chocolate cheesecake filling. I used an ice cream scoop to make quick and easy work here, plus it gives you the equal portions. You will get exactly 24 cheesecakes. Bake in a 320 F oven for 30-35 minutes or until cooked. Remove pans from the oven and set them on a rack. Allow cheesecakes to sit for 1 hour to finish setting up.

5. Then chill the cheesecakes for 4-6 hours (or overnight). With about 30 minutes before you are ready to serve, make the chocolate ganache by melting the ganache ingredients together over a double boiler.

6. Spoon some ganache over each cheesecake. Allow ganache to set up. Top each cheesecake with fresh fruit and/or whipped topping. Served chilled. Enjoy.