How to make it

  • Mix together the sugar, graham cracker crumbs and the melted butter.
  • Make sure the consistency is cohesive and if necessary increase the amount of butter if the mixture doesn't adhere well together.
  • Press the graham cracker mixture onto the bottoms of cupcake liners in a muffin pan.
  • Bake for about 5 - 10 minutes at 325 degrees.
  • To make the filling, melt the chocolate and butter in the top of a double boiler.
  • Stir together until smooth.
  • Remove from heat and let it cool.
  • With an electric mixer beat the cream cheese and sour cream for about 5 minutes.
  • Add cooled chocolate mixture and beat till smooth.
  • Add cornstarch and vanilla and mix well.
  • Add eggs, one at a time, beating well after each addition.
  • Spoon mixture into the individual cupcake liners about 2/3 full.
  • Bake for 30 - 35 minutes at 300 degrees.
  • Cheesecakes are done when they are firm to the touch but not browned.
  • Just check before removing from the oven for good.
  • Refrigerate for at least 2 hours before serving.
  • Add a dollop of the cherry preserves onto the tops of the cheesecakes before serving.

Reviews & Comments 5

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  • pattycake 16 years ago
    These sound absolutely divine Debra - your husband is lucky :-)
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  • coffeebean53 16 years ago
    This sounds so amazing. I love these kind of cheesecakes. Thanks for a great post. :)
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    " It was excellent "
    pat2me ate it and said...
    Really nice post....we do the mini cupcake ones with no chocolate......they fly off the plate!

    Thanks for sharing this one!
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    " It was excellent "
    greekgirrrl ate it and said...
    One of my 2 favorite things in life! The other is wine! Thanks and I'll pass on the guilt!
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    " It was excellent "
    berry ate it and said...
    Wow Debra, delicious. Thanks...
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