Chocolate Coated Cheesecake Bites
1 cup Tennis Biscuit crumbs (See more about Tennis biscuits in this post of mine)
2 x 250g (8oz each) Cream cheese, softened
1/2 cup Sugar
1/4 cup Sour Cream
1 t Vanilla
2 Extra-Large Eggs
750g (24oz) Semi-Sweet Chocolate, chopped
1.) Pre-heat oven to 160 deg C (325 deg F) – Line a 20 x 20cm (8 inch) oven dish with baking paper. Cut the paper large enough to form an overhang (easier to remove later).
2.) Mix the Tennis biscuit crumbs and the Melted Butter. Press into the bottom of the prepared oven dish.
3.) Beat the Cream Cheese until smooth in a large mixing bowl. Add the Sugar, Sour Cream, Vanilla and Eggs – beat until very smooth. Pour filling into crust.
4.) Bake 45 – 60 minutes until the edges are set. The center will be soft but will set whilst cooling.
5.) Remove from oven and cool approximately 30 minutes before transferring it to the refrigerator, cool until fully chilled, about 1 1/2 hours. Once chilled, move to the freezer compartment for 2 hours until firm.
6.) Remove Cheesecake from paper and cut into bite-sized pieces (I got 36 pieces).
7.) Melt the Semi-sweet Chocolate until smooth (Do this in three batches-as needed). Cool for a minute or two.
8.) Using a dessert spoon dip and gently roll each piece of Cheesecake in the melted Chocolate till it’s covered on all sides. Place dipped pieces on a sheet of wax-paper until set. This can take from 5 to 15 minutes.
Store all leftover Bites in a sealed container in the fridge.