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Ingredients

1 ½ cups finely crushed graham crackers ¼ cup white sugar 6 tablespoons butter, melted 1 teaspoon ground cinnamon 1 cup heavy whipping cream 1 (12 ounce) bag dark chocolate chips 1 cup raspberry preserves 2 (8 ounce) packages cream cheese, softened ½ cup white sugar 2 eggs ½ cup sour cream

Nutrition Info

290 calories carbohydrate: 29.4 g cholesterol: 59.4 mg fat: 19.2 g fiber: 1 g protein: 3.3 g saturatedFat: 11.5 g servingSize: - sodium: 121.2 mg sugar: 24.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C).
Mix graham cracker crumbs, sugar, butter, and cinnamon together in a bowl until well blended. Press mixture evenly into the cups of a mini muffin tin.
Bake in the preheated oven until golden, about 7 minutes. Remove from oven, allow to cool, about 5 minutes.
Reduce oven temperature to 325 degrees F (165 degrees C).
Heat cream in the top of a double boiler over low heat until it begins to bubble. Remove from heat. Add chocolate chips, stir until fully melted. Mix in raspberry preserves, stir until dissolved. Allow mixture to cool, 8 to 10 minutes.
Combine cream cheese and sugar in a bowl, beat until smooth. Blend in eggs 1 at a time using a wooden spoon. Fold in sour cream. Add chocolate-raspberry mixture, mix batter well.
Pour batter into crust-lined muffin tin, filling cups to the brim. Place tin into a large baking pan, pour in enough boiling water to come halfway up the outside of the muffin cups.
Bake in the preheated oven until set, about 20 minutes.
Turn oven off, open oven door halfway and leave cheesecakes, still in the tin, inside to cool for 1 hour. Remove from oven, cool completely, about 1 hour more. Refrigerate until completely chilled, 8 hours to overnight.

24 servings

These mini cheesecakes are very smooth and perfect with whipped cream topped with raspberries!