A chocolate coating covers rich, creamy pieces of cheesecake.Ingredients
Crust
- 16
- thin chocolate wafer cookies (from 9-oz package), crushed (1 cup)
- 1/4
- cup butter or margarine, melted
Filling
- 1
- package (8 oz) cream cheese, softened
- 1/4
- cup sour cream
- 1/4
- cup sugar
- 1
- egg
- 1/4
- teaspoon almond extract
Coating
- 2 1/3
- cups semisweet chocolate chips
- 3
- tablespoons shortening
- 2
- oz vanilla-flavored candy coating (almond bark), chopped
- 1
- teaspoon vegetable oil
Directions
- 1 Heat oven to 300°F. Cut 14x12-inch sheet of heavy-duty foil; line 8-inch square pan with foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix cookie crumbs and butter. Press in bottom of pan.
- 2 In large bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until fluffy. Beat in egg and almond extract, scraping bowl if necessary. Pour over crust.
- 3 Bake 30 to 40 minutes or until edges are set (center will be soft but will set when cool). Cool on cooling rack 1 hour. Cover; refrigerate 1 hour. Meanwhile, cover 2 cookie sheets with waxed paper.
- 4 Remove cheesecake from pan by lifting foil. Cut into 8 rows by 6 rows, making 48 oblong cheesecake bites. In 1-quart microwavable bowl, microwave chocolate chips and shortening uncovered on Medium (50%) 3 minutes. Stir; microwave in 15-second increments, stirring after each, until melted and smooth.
- 5 Work with half of bites at a time (24 bites); refrigerate other half until needed. Place 1 bite on fork and dip fork into chocolate to coat. Lift fork from chocolate and allow excess chocolate to drain off. Place on 1 waxed paper-lined cookie sheet. Repeat with second half of bites and second waxed paper-lined cookie sheet.
- 6 In small microwavable bowl, microwave candy coating and oil uncovered on High 1 minute. Stir; microwave in 15-second increments, stirring after each, until melted. Spoon into small resealable food-storage plastic bag. Seal bag; cut tiny hole in corner of bag. Pipe melted coating over dipped bites. Store covered in refrigerator.