Edit recipe

TitleDescription

StatusCollectionServingsPrep minutesCook minutes

Ingredients

QuantityUnitIngredientPreparationSection

Directions

Heat oven to 300 °F. Line 8" square pan with heavy-duty foil so foil extends over sides of pan. Spray foil with non-stick cooking spray. In small bowl, combine all crust ingredients; mix well. Press in bottom of sprayed foil-lined pan.

In large bowl, beat cream cheese until smooth. Add all remaining filling ingredients; beat until smooth. Pour filling over crust.

Bake for 40 to 45 minutes or until edges are set. Center will be soft but will set when cool. Refrigerate 1 1/2 hours or until chilled. Freeze cheesecake about 2 hours or until firm.

Remove cheesecake from pan by lifting foil. Cut into 48 pieces; remove from foil and place on sheet of wax paper.

In small saucepan, melt coating ingredients over low heat, stirring frequently until smooth. Cool 2 to 3 minutes or until slightly cooled. Place in 2 cup measuring cup.

Spear each cheesecake bite with fork; dip in melted chocolate to cover bottom and sides, letting excess drip off. Place on waxed paper.

Spoon about 1 tsp melted chocolate over each bite, smoothing top with back of spoon.  Let stand about 20 minutes or until firm. Store in refrigerator.