Some versions were sweeter, others more tart; all were delicious. In these single-serving desserts from Parisi, the rich and creamy cheesecakes are baked atop a chocolate-wafer base. You don't need any special equipment to make them—just a muffin tin and foil liners. Line a standard cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form.
Chocolate Chip Black Bottom Cheesecake Recipes | Food Network Canada
Yield Published April 20, This cheesecake, once cooled can be left in the springform pan, wrapped in plastic and refrigerated for up to three days. Let stand at room temperature for 20 minutes before unmolding as directed. Wrap exterior of a 9-inch springform pan including base in a double layer of foil; set aside. Make the crust: Stir together chocolate wafer crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of prepared foil-wrapped pan.