1/214 ounce can sweetened condensed milk (about 2/3 cup)
1teaspoonvanilla
2eggs, room temperature
For the Ganache:
2ounces1/3 cup Ghirardelli 60% Cacao Baking Chips
1/4cupwhipping cream, hot
For the Garnish:
12fresh raspberries
Whipped cream
Ghirardelli Valentine's Day Impressions
Instructions
Preheat oven to 325 degrees F. Line a muffin tin with foil cupcake liners.
For the Crust:
Place cookies and melted butter together in a blender and puree until no large chunks. Divide among cupcake liners and press the crumbs firmly in the bottom of each.
For the Cheesecake:
In an electric mixer, beat the cream cheese until smooth. Mix in the sweetened condensed milk, melted chocolate, and vanilla and beat until combined and smooth. Beat in the eggs one at a time until evenly mixed. Spoon batter into liners dividing it equally among all 12. The batter should be almost to the very top of the liner.
Bake for 15-18 minutes until set (it won't jiggle when you shake the pan). Let the cheesecakes cool in the pan on a cooling rack for 15 minutes. Remove the cheesecakes from the pan onto the cooling rack and cool another 15 minutes. Move the cheesecakes to the fridge and refrigerate for 1-2 hours until cold.
Gently remove the foil liners and top with ganache, whipped cream, a raspberry, and a chocolate square.
For the Ganache:
Place chocolate in a bowl. Microwave whipping cream and pour over chocolate. Let it sit for 2 minutes and then stir until smooth. Spoon about 2 teaspoons of ganache onto the top of each cheesecake and spread to the edges.