These bites are little bites of cheesecake goodness. I love them because when it is so hot outside, they are nice and cool. Hope you enjoy your holiday weekend!
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.