Sweet Little Details: Chocolate Covered Cheesecake Bites

Are you looking for something nice and cold but rich in flavor?  Try these delicious treats from our friend, Jen Campbell at Sweet Little Details.

Image by Jen Campbell

Chocolate Covered Cheesecake Bites

1 1/2 cups oreo cookie crumbs
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened

1/2 cup sugar
1/4 cup sour cream
2 eggs, lightly beaten
1/2 teaspoon vanilla extract

24 ounces semisweet chocolate, chopped
3 tablespoons shortening

White chocolate for drizzling

Preheat oven to 325°. Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the cookie crumbs and butter. Press into prepared pan; set aside.

In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze for four to five hours or overnight. Melt chocolate and shortening in a double boiler; stir until smooth. Cool slightly. Using foil, lift cheesecake out of pan.

Gently peel off foil; cut into 48 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip. Completely dip squares, one at a time, in melted chocolate; allow excess to drip off. I like to use a plastic fork with the middle prongs broken off for dipping. Place on waxed paper-lined baking sheets. Let stand for 20 minutes or until set. Drizzle with melted white chocolate. Store in an airtight container in the refrigerator or freezer. Yield: 49 squares.

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