mini chocolate cheesecakes

1. Preheat oven to 320 F (160 C) and line a standard muffin tin with 12 liners.
2. Prepare the graham cracker crust. In a small bowl combine the finely crushed graham crackers and melted butter until completely coated. Divide the mixture evenly among the liners, pressing down to form the crust.
3. Bake for 5 minutes, then remove and let cool.
4. Make the chocolate cheesecake filling. Beat the room temperature cream cheese in a mixing bowl until smooth.
5. Add the cocoa powder and sugar. Continue beating until combined.
6. Mix in the sour cream, milk and vanilla extract. Beat until fully incorporated.
7. Add the eggs one at a time, beating after each addition until just combined.
8. Divide the batter evenly into the prepared tin and bake for 20-22 minutes. The cheesecakes are ready when the edges are mostly set. The centers will still be jiggly.
9. Remove from the oven and let cool to room temperature. Transfer to the refrigerator for at least three hours before adding the ganache and meringue topping.

chocolate ganache topping (optional)

1. Place the chocolate pieces in a heatproof bowl.
2. Heat the heavy cream in a small saucepan over medium-low heat until it begins to simmer. Immediately pour the heavy cream over the chocolate, cover and let sit for 3 minutes.
3. Whisk the mixture until smooth and allow to cool for about 15 minutes or until it reaches room temperature. The ganache should have a thick, pipeable consistency. You can refrigerate the ganache to speed up the process, but stir the mixture occasionally.
4. Use a pastry bag or spoon to top each cheesecake with about a tablespoon of ganache. It doesn’t have to be pretty – the meringue topping will be covering it.

toasted meringue topping

1. Whisk together the egg whites, sugar, cream of tartar and salt in a metal mixing bowl.
2. Fill a small pot with several inches of water and heat on the stove so that it stays at a simmer.
3. Place your metal mixing bowl over the pot (making sure the bottom of the bowl doesn’t touch the water). Whisk and scrape the mixture until it reaches 160 F (71 C), about 5-10 minutes.
4. Remove from heat and use an electric mixer to beat the mixture until glossy with stiff peaks (5-8 minutes).
5. Transfer to a pastry bag and pipe onto the chilled cheesecakes. Use a kitchen torch to toast the meringue.
6. Garnish each cheesecake with a square of hershey’s chocolate if desired.