S’mores Mini Cheesecakes

• 2 – 8 ounce packages of cream cheese, softened to room temperature
• 2 eggs, room temperature
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla
• 1/2 cup mini chocolate chips
• 1/2 cup granulated sugar
• pinch of salt
• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• pinch of salt
• 2 tablespoons of unsalted, melted butter
• 3 ounces of good quality semi-sweet chocolate, chopped
• 3 1/2 ounces of heavy cream
• mini marshmallows to top the cheesecakes

1. Preheat the oven to 350 degrees F. Lightly spray the inside wells of the mini cheesecake pan and set aside.
2. In a small bowl, whisk together the cup of graham cracker crumbs, the sugar and the salt. Drizzle the melted butter over the crumb mixture and toss until the butter has coated all the crumbs. Spoon the crumbs into each well of the pan and press the mixture flat into the bottom of each well. Bake the crusts for about 10 minutes then remove them from the oven and set them aside to cool completely.
3. Reduce your oven temperature to 300 degrees F. Place the 16 ounces of cream cheese into the bowl of your electric mixer fitted with the paddle attachment and beat until the cream cheese is smooth, scraping down the bowl several times. Next, add the eggs one at a time and beat until each is incorporated. Add the heavy cream and the vanilla and beat for about a minute.  Add the sugar and salt and beat well making sure you scrape the sides and the bottom of the bowl so that all the cream cheese is incorporated. With the mixer on low speed, add in the 1/2 cup of mini chocolate chips and beat until they are evenly distributed throughout the batter.  I transfer this batter to a pitcher style measuring cup as I find it easier to pour the batter this way into the wells of the pan.
4. Divide the batter evenly between the 12 wells filling to the top of each well. Bake for about 20 minutes until the cakes are set. Remove to a cooling rack. Once the cheesecakes have cooled, I place them back in the refrigerator to chill completely before removing them from the pan. I have made the cheesecakes a day in advance as long as they are kept  in an air-tight container in the refrigerator. (Without the marshmallows.)
5. Once they are removed from the pan, and completely chilled, you can make the ganache topping.
6. Chop the 3 ounces of chocolate into small pieces so that it will all evenly melt, and place in a bowl. In a small saucepan, warm the 3 1/2 ounces of heavy cream and let it come to a simmer. Pour the hot cream over the chopped chocolate and let it sit for several minutes. Then stir with a spatula until it is smooth.  Using a teaspoon, dollop some on top of each cheesecake, and spread evenly with the back of the spoon to cover the top of each cheesecake. Let the ganache set. You can place the cakes back into the refrigerator if you are not serving immediately.
7. I don’t top the cheesecakes with the marshmallow until I am ready to serve them. Place about 6 mini marshmallows on top of each cake, and use a light hand with the torch, moving it back and forth over the top of the marshmallows just until they become lightly browned.
8. Serve immediately.

Makes 12 Mini S’mores Cheesecakes