Mini Chocolate Cheesecakes with Pomegranate

Preheat the oven to 350 F. Line 18 standard size muffin cups with paper liners. Set aside.

Pulse the sandwich cookies in a food processor into fine crumbs. Combine the cookie crumbs with the melted butter. Divide the mixture evenly between the prepared cups, pressing into the bottom of each cup. Bake for 5 minutes. Remove from oven and set aside. Turn the oven heat down to 325 F.

In a large mixing bowl, beat the cream cheese, cream, and sugar until smooth. Beat in the vanilla. Sift in the flour and cocoa powder. Beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs. Divide the batter among the cups. Bake for 15-20 minutes. The edges should be set while the center is jiggly. Remove from oven.

Cool completely at room temperature, then refrigerate at least 2 hours. Remove the cheesecake from the paper, top with the fudge topping, and garnish with pomegranate seeds.