Mini Dark Chocolate Cheesecake
- 12 pieces chocolate Oreos (including filling)
- 3 tablespoons chilled rum
- 2 tablespoons unsalted butter, melted (for brushing)
- 2 to 3 tablespoons sifted dark cocoa powder (for dusting)
- 2 packages (8 ounces each) cream cheese, softened
- 2/3 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons rum extract
- 2 ounces dark chocolate, melted and cooled
- Soak Oreos in rum for at least 20 minutes. Cookies would be slightly soggy, so be careful when handling.
- Preheat oven to 350°F. Line muffin cups with baking paper and lightly spray with melted unsalted butter or cooking spray. Dust with powdered cocoa. Set aside.
- Beat cream cheese over medium speed until smooth and creamy. Add sugar and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla, rum extract and melted chocolate.
- Gently place each soaked Oreo onto prepared muffin pan holes. Spoon cream cheese mixture over Oreo and smoothen top, about ½ to 2/3 full.
- Bake for 20 to 25 minutes or until centers are nearly set but still moist. Allow to cool in pan on wire rack. Top with your choice of fruit, berry or other toppings. Chill for at least 4 hours before serving.
- You may also add a dash of cinnamon to the cream cheese mixture before baking, or combine 3 parts confectioners’ sugar to 1 part cocoa powder and about ½ teaspoon ground cinnamon. Sift over each mini cheesecake before serving. Serve with whipped cream or your choice of fruit or berry tidbits.
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