Can use bittersweet, semisweet or white chocolate

Serves 6

Ingredients:

  •  1 8 oz. package cream cheese, softened to room temp.
  • 1/3 c. sugar
  • 4 oz. chocolate chips
  • 1 large egg

Instructions:

  1. Position rack in the center of the oven and heat to 300º F.
  2. In standard muffin tin, line 6 cups with foil liners and lightly grease with cooking spray or by hand.
  3. In medium bowl, beat cream cheese with an electric mixer on medium speed until very smooth (2 mins.). Add sugar and 3oz. of chocolate, melted. Beat on med-low until blended (about 1min.). Add egg and mix until just incorporated. Divide equally into muffin cups.
  4. Bake until centers of cheesecakes barely jiggle when nudged (about 15-18mins.).
  5. Set muffin tin on rack to cool completely. Can be refrigerated up to 3 days or frozen up to 1 month.
  6. Just before serving, melt 1oz. of chocolate and drizzle on top.