Mini Ganache Topped Cheesecake

Mini Ganache Topped Cheesecake Recipe
(Makes a 4 inch cheesecake)

Ingredients for the Cookie Crust:

• 4 sandwich cookies, both sides but with the cream middle removed (I used Oreos.)
• 1 tablespoon butter, melted
• 1/2 tablespoon granulated sugar

Ingredients for the Cheesecake Filling:

• 4 ounces cream cheese, room temperature
• 1 and 1/2 tablespoons sour cream, room temperature
• 1 and 1/2 tablespoons heavy cream, room temperature
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon all purpose flour
• 1 egg, room temperature

Ingredients for the Chocolate Ganache:

• 1 ounce (equivalent to about 2 tablespoons) semi sweet chocolate chips
• 1 ounce (equivalent to about 2 tablespoons) heavy cream

Directions the Cookie Crust:

1. Preheat the oven to 325 degrees F.
2. Grease a 4 inch springform pan. Cut a round piece of parchment paper and place it in the bottom of the pan. Grease the pan (and the parchment paper disc) and set it aside.
3. In a food processor, blend the chocolate cookies until they are fine crumbs. Make sure the cream filling is removed. (You can also mush them up in a zip top bag.)
4. Add in the sugar and melted butter and blend until everything is combined well.
5. Press the chocolate cookie crumb mixture into the bottom and about 1/3 of the way up the sides of the prepared pan. Press firmly.
6. Bake the crust in the preheated oven for 10 minutes.
7. Allow the crust to cool.
8. Increase the oven to 350 degrees F.

Directions for the Cheesecake Filling:

1. While the crust is cooling, make the cheesecake filling. In a medium bowl, add the cream cheese, sour cream, heavy cream, vanilla extract, and all purpose flour. Make sure that the respective ingredients are room temperature.
2. Add in the egg and mix again just until combined. Set this aside.
3. Once the crust has cooled, wrap the outside of the springform pan with aluminum foil.
4. Pour the cheesecake filling on top of the crust.
5. Tap the pan on the counter (gently) a few times to remove as many of the air pockets in the cheesecake filling as possible.
6. Place the pan into an oven safe dish (I used a 8 x 8 inch baking dish) and fill the pan with about 1 inch of hot water.  (This is why the aluminum foil was wrapped around the springform pan.  If you don’t cover the springform pan then the bath water will seep into the cheesecake.  In fact, even if you do there might still be a little water sneaking in.)
7. Bake it for 35 minutes in the preheated oven.  When the cheesecake is done it may be a bit wobbly in the center of the cake.  Don’t worry, it will set as it cools.
8. Turn off the oven, open the oven door a little bit, and let the cheesecake sit in the oven for 1 hour.  (Don’t skip this step, I’m convinced this is one of the secrets to really amazing cheesecake texture that doesn’t have cracks all over the top.)
9. Take the cheesecake out of the oven, remove it from the water bath, and let it cool to room temperature.
10. Then chill it in the refrigerator for a minimum of 2 hours.  (I chilled it overnight.)

Directions for the Chocolate Ganache:

1. In a small bowl, add the semi sweet chocolate chips and heavy cream and melt it. I used the microwave and heated the mixture for 30 second increments, stirring in between each increment.
2. Loosen the chilled cheesecake from the rim of the pan and remove the outer rim.
3. Once the chocolate mixture is melted, pour it onto the top of the chilled cheesecake.
4. Let the chocolate cheesecake sit for 15 to 30 minutes to let the chocolate ganache set. (You can also put it in the refrigerator.)
5. (Optional) Add some whipped cream to the party. (Is it necessary? No. Should you? Yes.)

Adapted from: Lifestyle of a Foodie