This makes 24 mini cheesecakes
2 1/4 cups graham cracker crumbs
1/2 cup plus 2 tables sugar, divided
1/2 cup melted butter
1 egg white, slightly beaten
1 1/2 (8 oz) cream cheese, softened (that will be 12 oz total)
1/4 cup unsweetened cocoa powder
2 large eggs
1 teas vanilla
1 (1 oz) sq bittersweet baking chocolate, melted
24 jumbo marshmellows
Preheat oven to 350.
In a small bowl, combine the graham cracker crumbs and 1/4 cup sugar. Add melted butter and egg white and stir to combine. Press the crumb mixture into bottoms and halfway up sides of 2 (12 well) mini cheesecake pans. Bake for 3 min, set aside.
Increase oven temperature to 375. In a medium bowl and using electric mixer, beat the cream cheese until smooth. Gradually beat in the remaining sugar and cocoa powder until mixture is smooth. Add eggs, one at a time, beating well after each addition. Stir in the vanilla and melted chocolate and mix until combined. Divide the cream cheese mixture evenly among the prepared crumb crusts, filling 2/3 full. Bake for 6 to 8 min, or until puffed and set. Remove from oven and let cool on a wire rack for about 20 min. Freeze for 1 hour. Just before serving, preheat broiler. Place 1 marshmallow on top of each cheesecake and broil for 1 to 2 mins, or until lightly browned. Carefully remove cheesecakes from pan, and serve immediately.
This recipe is taken from a little magazine I receive called, Tea Time. It has some of the best dessert recipes I use for luncheons. This is a great and different cheesecake that people seem to really love in the fall.
Chocolate Castles 