Mini Chocolate Cheesecakes With Pomegranate

• 20 whole Fudge Filled Sandwich Cookies
• 1/4 cups Unsalted Butter, melted
• 2 packages (8 Oz. Size) Cream Cheese, Softened
• 1/3 cups Heavy Cream
• 3/4 cups Sugar
• 1-1/2 teaspoon Vanilla Extract
• 1/4 cups All-purpose Flour
• 3 Tablespoons Cocoa Powder
• 2 whole Eggs, Lightly Beaten
• Pomegranate Seeds, For Garnish
• Hot Fudge Ice Cream Topping, As Desired For Drizzling

1. Preheat the oven to 350 F. Line 18 standard size muffin cups with paper liners. Set aside.
2. Pulse the sandwich cookies in a food processor into fine crumbs. Combine the cookie crumbs with the melted butter. Divide the mixture evenly between the prepared cups, pressing into the bottom of each cup. Bake for 5 minutes. Remove from oven and set aside. Turn the oven heat down to 325 F.
3. In a large mixing bowl, beat the cream cheese, cream, and sugar until smooth. Beat in the vanilla. Sift in the flour and cocoa powder. Beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs. Divide the batter among the cups. Bake for 15-20 minutes. The edges should be set while the center is jiggly. Remove from oven.
4. Cool completely at room temperature, then refrigerate at least 2 hours. Remove the cheesecake from the paper, top with the fudge topping, and garnish with pomegranate seeds.

sandwich cookies, ubc, cream cheese, heavy cream, sugar, vanilla, ubc, cocoa, eggs, pomegranate seeds, cream topping

Taken from tastykitchen.com/recipes/desserts/mini-chocolate-cheesecakes-with-pomegranate/ (may not work)