Chocolate Covered Mini Cheesecakes

• Crust:
• 3/4 cup oreos, crumbled
• 3 Tbsp melted butter
• Filling:
• 20 unwrapped caramels
• 1/4 cup half & half
• 1 package (8 oz.) cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1/2 tsp vanilla
• 1/4 cup sour cream
• Coating:
• 1 package (2 cups) semi-sweet chocolated chips
• 1/4 cup shortening

1. Preheat oven to 350 degrees F. Line 8-inch square baking pan with 2 layers of aluminum foil and fold over edge of pan. Spray with non-stick pan spray. Combine crust ingredients in a small bowl. Press into bottom of pan.
2. Combine caramels and half & half in microwaveable bowl. Microwave on high for 1 minute. Stir. Microwave 30 seconds more, stir until smooth. Pour over crust. Refrigerate.
3. Combine cream cheese and sugar in large bowl. Beat at medium speed until creamy. Add egg and vanilla, beating until just combined. Do not overbeat. Stir in sour cream by hand. Layer onto caramel.
4. Bake for 35 to 40 minutes or until just set 2 inches from edge. Cool on wire rack for 2 hours. Cover and refrigerate for at least 4 hours. Use foil to lift cheesecake from pan. Cut into 36 squares.
5. Lay wax paper under cooling rack. Combine coating ingredients in 1 quart saucepan. Cook over low heat, stirring constantly, until smooth. Spoon chocolate over top and sides of each square, letting excess drip back into pan. Place on cooling rack. Let stand until firm (20 min). Store refrigerated.

crust, oreos, butter, filling, caramels, cream cheese, sugar, egg, vanilla, sour cream, coating, semisweet chocolated chips, shortening

Taken from www.epicurious.com/recipes/member/views/chocolate-covered-mini-cheesecakes-1213316 (may not work)