Mini Mocha Cheesecakes - cooking recipe

Ingredients

10 oz cream cheese, chopped
1/2 cup sugar
12 oz sour cream
5 oz dark chocolate, melted and cooled
2 tsp instant coffee
1/2 tbsp powdered gelatin
None None Cookie Crust
10 oz chocolate cookies, crushed
7 tbsp unsalted butter, melted
None None whipped cream and grated chocolate, to serve

Preparation

For the cookie crusts, place three 1-inch wide strips of parchment paper into each of the cups of an 18-cup muffin pan, crossing at center and extending 2 inches above sides. Combine cookie crumbs and melted butter in a bowl. Place 1 tbsp of crumb mixture into each cup and press firmly with base of a small glass or bottle. Chill 20 mins, until firm.
For the filling, beat cream cheese and sugar together with an electric mixer. Blend in sour cream and melted chocolate. Set aside. Dissolve coffee in 1/4 cup boiling water, then vigorously whisk in gelatin until dissolved. Beat into chocolate mixture. Divide between muffin cups. Chill for at least 2 hours or overnight.
Lift the cakes out of the pan using the paper strips as handles. Top with whipped cream and grated chocolate to serve.