| Chocolate Covered Cheesecake Bites |
| CRUST 1 cup graham cracker crumbs 1/4 cup chopped pecans 1/4 cup butter, melted FILLING 2 (8 oz) pkg. cream cheese, softened 1/2 cup sugar 1 tsp grated orange peel 1/4 cup sour cream 1/2 tsp vanilla 2 eggs COATING 24 oz semisweet chocolate, chopped 3 tbsp shortening 1. Heat oven to 300. Line 8 inch square pan with heavy duty foil so it extends over sides of pan. Spray foil with non stick spray. In small bowl, combine all crust ingredients; mix well. Press in bottom of lined pan. 2. In large bowl, beat cream cheese until smooth. Add all remaining filling ingredients; beat until smooth. Pour filling over crust. 3. Bake at 300 for 40 - 45 minutes or until edges are set. Center will be soft. Refrigerate 1 1/2 hours or until chilled. Freeze cheesecake about 2 hours or until firm. 4. Remove cheesecake by lifting foil. Cut into 48 pieces; remove from foil and place on sheet of waxed paper. 5. In small saucepan, melt coating ingredients over low heat, stirring frequently until smooth. Col 2 - 3 minutes or until slightly cooled. Place in 2 - cup measuring cup. 6. Spear each cheesecake bite with a fork; dip in melted chocolate to cover bottom and sides, letting excess drop off. Place on waxed paper. 7. Spoon about 1 tsp of melted chocolate over each bite, smoothing top with the back of spoon. Let stand about 20 minutes or until firm. Store in refrigerator. |