Mini Mocha Cheesecakes - cooking recipe

Ingredients

9 oz chocolate wafer cookies, crushed
6 tbsp (3/4 stick) unsalted butter, melted
1 pkg (8 oz) cream cheese, at room temperature
1/2 cup sugar
1 1/4 cups sour cream
5 oz semi-sweet chocolate, melted and cooled
1/2 tsp instant coffee
1 tbsp unflavored gelatin
None None Whipped cream, grated chocolate, to serve

Preparation

Line eighteen 1/3-cup muffin cups with 2 strips of parchment paper, crossing at the bottom.
For the crust, combine crumbs and butter in a bowl. Place 1 tbsp crumb mixture into each muffin cup, pressing firmly with the bottom of a small glass or bottle. Refrigerate for 20 mins.
For the filling, beat cream cheese and sugar in a large bowl with an electric mixer until creamy. Blend in sour cream and melted chocolate. Set aside. Dissolve coffee in 1/4 cup boiling water in a small bowl. Add gelatin and whisk with a fork to dissolve. Beat into cream cheese mixture. Divide filling among muffin cups.
Refrigerate overnight. To remove cheesecakes, lift out using paper strips. Top with whipped cream and grated chocolate.