Mini Chocolate Orange Cheesecakes

• FOR THE CRUST:
• 12 Oreos
• 1/4 cups Unsalted Butter, melted
• FOR THE CHEESECAKE:
• 2 cups Cream Cheese, Softened
• 1/2 cups Caster Sugar
• 2 Large Eggs, Room Temperature
• 1/4 cups Cocoa Powder
• 1 Orange, Zested
• 3 Tablespoons Orange Juice
• FOR THE GANACHE:
• 1 cup Dark Chocolate, Chopped
• 1/2 cups Heavy Cream
• 3 Tablespoons Orange Juice

1. For the crust:
2. Preheat oven to 180u0b0C (350u0b0F, Gas 4). Line a 12-cup muffin pan with muffin cases, and set aside.
3. Using a food processor, pulse Oreos into fine crumbs. Add the melted butter, and mix until all the crumbs are moist. Press the mixture into the prepared muffin cases. Bake for 8 minutes, then allow to cool whilst preparing the cheesecake.
4. For the cheesecake:
5. Using a handheld or stand mixer fitted with the paddle attachment, beat cream cheese and sugar until combined. Beat in eggs, one at a time, then mix in the cocoa powder, zest and orange juice.
6. Divide mixture between the prepared muffin cases, and bake for 20-22 minutes, or until cheesecakes are just set. Allow to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours, or overnight.
7. For the ganache:
8. Place the dark chocolate in a heat proof bowl, and set aside.
9. Microwave the heavy cream until hot, but not boiling. Pour over the chocolate and leave for 5 minutes, then whisk together until smooth. Whisk in the orange juice. Allow to cool for another 5 minutes.
10. Pour the ganache over the tops of the cheesecakes, and refrigerate for 1 hour until firm. Store the cheesecakes in an airtight container in the fridge for up to 3 days.

oreos, ubc, cream cheese, caster sugar, eggs, ubc, orange, orange juice, ganache, chocolate, heavy cream, orange juice

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