Hi, Scrap Shoppe readers.
1/2 c. sugar
2 Tbsp. sour cream
1 tsp. vanilla
Preheat oven to 350* Line cupcake pan with liners and drop an oreo into the bottom of each. Beat the cream cheese and sugar until creamy. Add the eggs, sour cream, vanilla and beat until fluffy. Melt the chocolate chips in a microwave safe bowl and slowly beat into the cheesecake mixture. Fill each liner 2/3 full. Bake 20 minutes. Cool in pan for about 15 minutes, then remove to wire rack to cool completely. Top with a large spoonful of chocolate cheesecake mousse and dip in mini chocolate chips. Refrigerate. Makes 20 mini cheesecakes.
This looks scrumptious! I want to dive right into one! With chocolate three times over AND cheesecake… you can’t possibly go wrong! Thank you so much for sharing this wonderful recipe with us, Jocelyn!