Black Forest Mini Cheesecakes

Ingredients

• 1 cupcherry pie fillingcanned
• 3 tablespoonscocoa powder(2 T.)
• 1.5 pkgcream cheesesoftened
• 2 eggs
• 1 tgelatin powder
• 1 ccup heavy whipping creamchilled
• 12 oreo cookiescrushed
• 2 Tpowdered sugar
• 1 tspsalt
• 0.8 cbittersweet chocolatecooled melted
• 0.3 ccreamsour
• 0.7 csugar
• 1.5 Tbutterunsalted melted
• 1 tvanilla extract
• 0.8 Cwater

Equipment

• bowl
• frying pan
• oven
• whisk
• mixing bowl
• blender
• plastic wrap
• hand mixer
• microwave
• muffin liners
• muffin tray

Directions

1. Preheat oven to 325 degrees. In a medium bowl, mix together crushed Oreos and melted butter. Line a standard sized muffin tin with paper liners.
2. Add a heaping tablespoon of the cookie crumb mixture to each liner, press with the back of a spoon to form the crust.
3. Bake for 5 minutes.
4. Remove from the oven, set aside to cool while preparing the filling.
5. In a small bowl stir together sugar, cocoa powder and salt. In a large mixing bowl add soften cream cheese and sugar/cocoa mix. Beat with an electric mixer until smooth, add melted chocolate, heavy cream and sour cream, beat until combined.
6. Add eggs, one at a time and mix well after each, then add in vanilla. Tap the bowl on the counter firmly a couple of times to release any air bubbles.
7. Divide batter between the cupcake liners (liners will be full). Tap the pan a couple of times to be sure there are no large air bubble.
8. Bake for 15-20 minutes, until the centers jiggle just slightly. (Original recipe called for baking time of 17-20 minutes, mine were done at the 15 minute mark.)
9. Remove pan from oven, let cool at room temp. for 1 hour. Cover in plastic wrap and refrigerate for 2 hours or until fully cooled before topping.
10. Top the cheesecakes: In a medium bowl whisk together heavy cream, powdered sugar and vanilla.
11. Place the bowl in the refrigerator, along with the beaters from your mixer, for 10-15 minutes to get everything well chilled.
12. Add gelatin to a small bowl, add water. When gelatin absorbs all the water microwave for about 10 seconds to heat and melt the gelatin and make it pourable. Set aside to cool a bit. Beat the cream until just before it reaches soft peak stage, check your gelatin to be sure it has cooled slightly but is still a pourable consistency (if it solidified, just pop it back in the microwave for a couple seconds). With the mixer running, slowly pour in the gelatin and finish whipping the cream to soft peak stage.
13. Top the cakes with a generous spoon full of the whipped cream, using the back of a spoon make a little nest indentation in the top for the cherry filling.
14. Add a spoon full of the cherry filling and you're done.