Mini Cherry Cheesecakes - cooking recipe

Ingredients

2 1/2 cups graham cracker crumbs
8 tbsp (1 stick) butter, melted
1/2 tsp ground ginger
1 1/2 cups heavy cream
6 oz white chocolate, chopped
2 pkg (8 oz each) cream cheese, at room temperature
3/4 cup granulated sugar
2 None eggs, lightly beaten
1 tsp vanilla extract
7 oz cherries, pitted and coarsely chopped, plus 18 additional for garnish
None None Powdered sugar, to dust

Preparation

Preheat the oven to 300\u00b0F. Line 18 muffin cups with paper liners. Mix graham cracker crumbs, butter and ginger until well blended. Divide crumb mixture evenly among muffin cups. Press firmly with a metal measuring cup. Refrigerate until ready to fill.
Bring 1/2 cup of the cream to simmer in a small saucepan on low heat. Remove from the heat. Add chocolate and stir until melted and smooth. Cool.
Beat cream cheese, granulated sugar, eggs, vanilla and cooled chocolate mixture in a large bowl with an electric mixer on medium speed until well blended and smooth. Fold chopped cherries into cream cheese mixture. Divide mixture among the muffin cups; smooth the surface.
Bake for 25 mins or until just set. Cool in muffin pans on a wire rack. Beat remaining 1 cup cream with an electric mixer on medium speed until soft peaks form. Top cheesecakes with whipped cream and additional cherries. Dusted with powdered sugar.