Mini Chocolate Cheesecakes
4 Pamela's Chocolate Chocolate Chunk cookies, crushed
2 blocks (8 oz each) cream cheese, softened
2/3 cup sugar
1/2 cup cocoa
1 tsp vanilla
Beat softened cream cheese until smooth. Add sugar and cocoa and beat until well mixed. Add eggs, one at a time, beating just until combined. Mix in vanilla. Line 12 muffin tins with liners. Sprinkle cookie crumbs into bottom of liners. Pour filling over top of crumbs, about 1/4 cup in each. Bake at 350 for 18 minutes, or until set. Remove from oven and place tin on a cooling rack for 5 minutes. Very carefully remove cheesecakes from tin (they will be hot and not quite set, so grab the tops of the liners and pull up to remove). Cool for 30 minutes on wire rack and then chill.
For plain cheesecakes, use shortbread crumbs, omit cocoa, and bake about 2 minutes longer. Top with fruit.
This is such an incredibly easy recipe, and it turns out every time! I like to take these to potlucks, and no one ever knows they are gluten free. Don't worry if they crack or collapse in the middle slightly, they will still taste great. The cooling time is important, because the cheesecakes are still cooking, so don't put them directly in the fridge. Don't worry if the liners come away from the cheesecakes when you are removing them from the tins. Just push them back in. One recipe will make 12.