Chocolate Covered Cheesecake Bites

Preheat oven to 375ºF. Line a loaf pan with foil and spray it with cooking spray. Beat the cream cheese on medium-high until smooth. Blend in the sugar, lemon, and sour cream until smooth. Add the egg and beat just until blended. Pour the mixture into your pan.

Bake for about 25–35 minutes, or until the center of the cheesecake looks almost set. Freeze the cheesecake overnight.

Use the foil to lift the cake out of the pan and cut it into small squares, about 3/4 inches. Return the squares to the freezer.

Melt the chocolate and oil in the microwave by microwaving for 15 seconds and then stirring it. Repeat microwaving and stirring until the chocolate is all melted.

Removing 5 or 6 pieces from the freezer at a time, use a fork to dip the cheesecake piece into the chocolate and then lay it on wax paper to set. You may want to hold the cheesecake over the chocolate for a minute to let the excess drip off. Repeat as desired and then use your fork to drizzle chocolate on the remaining cheesecake squares.

This recipe made about 30 to 35 squares for me. I stored them in the freezer and then just got them out and set them out for a few minutes before serving. This is an awesome make-ahead dish or something to just keep in your freezer in case you have surprise company.