Ingredients:

  • 1 ½ cups (150g) chocolate wafer cookies, finely crushed (like Oreos, filling removed)
  • 5 tablespoons (70g) unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup (25g) unsweetened cocoa powder, Dutch-processed recommended
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) heavy cream
  • 4 ounces (115g) semi-sweet chocolate, finely chopped
  • 4 tablespoons (55g) unsalted butter
  • 2 tablespoons (30ml) heavy cream
  • 2 tablespoons (25g) powdered sugar
  • Chocolate shavings (optional)
  • Fresh raspberries (optional)

Instructions:

  1. Prepare the Chocolate Cookie Crust: Combine crushed cookies and melted butter. Press firmly into the bottom of each muffin liner. Chill for 30 minutes.
  2. Make the Molten Chocolate Centers: Combine chocolate, butter, and cream in a double boiler or heatproof bowl over simmering water. Stir until melted and smooth. Remove from heat, whisk in powdered sugar until smooth. Pour into small molds (ice cube trays work well) and freeze for at least 1 hour.
  3. Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in cocoa powder, vanilla extract, and heavy cream.
  4. Assemble and Bake: Fill each muffin liner about halfway with cheesecake filling. Gently press a frozen chocolate center into the middle of each bite, ensuring it's covered with filling.
  5. Bake: Bake at 325°F (160°C) for 20-25 minutes, or until the edges are set but the center is still slightly jiggly.
  6. Cool and Chill: Let cool completely in the muffin tin, then chill in the refrigerator for at least 2 hours before serving.
  7. Garnish (Optional): Sprinkle with chocolate shavings or top with fresh raspberries before serving.