Chocolate Cheesecakes for Two

Ingredients

CRUST

• 1/2 cup chocolate graham cracker crumbs
• 2 tablespoons sugar
• 2 tablespoons butter, melted

FILLING

• 2 ounces bittersweet chocolate
• 1 tablespoon butter
• 12 ounces cream cheese, softened
• 1/3 cup sugar
• 2 teaspoons Dutch-processed cocoa powder
• 1 large egg
• 1 egg yolk
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons heavy whipping cream
• 2 ounces semisweet chocolate

GARNISH (optional)

• fresh whipped cream
• chocolate shavings
• fresh raspberry

Directions

1. 1

   Preheat oven to 300°F In a small bowl, combine graham-cracker crumbs and sugar; add melted butter, stirring well. Press mixture into bottom and up sides of two 4" springform pans. Bake 6 minutes; set aside to cool.

2. 2

   In a small microwave-safe bowl, combine bittersweet chocolate and butter. Microwave at high in 30-second intervals, stirring after each, until chocolate is melted and smooth; set aside to cool slightly.

3. 3

   In a medium bowl, beat cream cheese, sugar and cocoa powder at medium speed with an electric mixer until creamy. Beat in egg and egg yolk, just until combined. Stir in melted chocolate mixture, sour cream and vanilla. Pour into prepared crusts. Bake 40 minutes; cool completely. Cover and chill for 4 hours.

4. 4

   Gently run a knife around edges of pan to release sides. Remove sides from pan. In a small microwave-safe bowl, combine cream and semisweet chocolate. Microwave at high in 30-second intervals, stirring after each, until chocolate is melted and smooth. Spread evenly over cheesecake.

5. 5

   If desired, garnish with whipped cream, shaved chocolate and fresh raspberries.