INGREDIENTS
- 1 3/4 cup ground gràhàm cràckers
- 6 Tàblespoons unsàlted butter, melted
- 16 oz creàm cheese, softened
- 3/4 cup grànulàted sugàr
- 2 làrge eggs
- 1 làrge yolk
- 2 teàspoons vànillà extràct
- 1/2 teàspoon fine seà sàlt
- 18 stràwberries, rinsed ànd pàt dry
- 8 oz 56% dàrk chocolàte, melted
INSTRUCTIONS
- Combine ground gràhàm cràckers ànd melted butter. Spoon àbout 1 1/2 tàblespoon of mixture into eàch mini cheesecàke mold càvity. Use à tàmper or cocktàil muddler to pàck crust into mold. Set àside.
- Preheàt oven to 325 degrees F.
- In the bowl of à stànd mixer fitted with à pàddle àttàchment, beàt creàm cheese until smooth. Àdd sugàr while the màchine runs on slow. Àdd eggs ànd yolk one àt à time. Scràpe down bowl às needed to ensure thorough mixing. Àdd vànillà ànd sàlt. Mix until smooth. Evenly divide cheesecàke filling àmong molds. Smooth tops.
- Bàke for 20-25 minutes. Cheesecàke will puff up slightly during bàking, but will flàtten once cooled. Let bàked cheesecàke cool to room temperàture in pàn. Trànsfer to fridge ànd let chill for àt leàst 1 hour.
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