Delicious bite-sized mini chocolate cheesecakes with a rich chocolate flavor and creamy texture, perfect for parties or dessert platters.

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Preheat the oven to 325°F (163°C). Line a mini muffin tin with paper liners.
In a small bowl, mix chocolate cookie crumbs and melted butter until combined. Press a small amount into the bottom of each liner to form the crust.
In a medium bowl, beat cream cheese and sugar until smooth and creamy.
Add the egg and vanilla extract, mixing until just combined.
Stir in the melted chocolate and sour cream until fully incorporated.
Divide the cheesecake filling evenly among the mini muffin cups.
Bake for 15–18 minutes, or until the centers are set.
Let cool completely in the pan, then refrigerate for at least 2 hours before serving.
Top with whipped cream and chocolate shavings or chips if desired.

Use high-quality chocolate for the best flavor.
Mini cheesecakes can be made a day ahead and stored in the refrigerator.
Let them come to room temperature for 10 minutes before serving for best texture.