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Ingredients

• ✓ chocolate wafer crumb
• butter
• cream cheese
• sweetened condensed milk
• egg
• vanilla extract
• peppermint extract
• semisweet chocolate chip
• vegetable oil
• peppermint candy

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with foil baking cups.
2. 2 Combine chocolate wafer crumbs and butter in a medium bowl; divide mixture evenly among the prepared muffin cups, pressing firmly to form crusts.
3. 3 Bake in the preheated oven until set, about 6 minutes. Let cool completely, about 30 minutes. Keep oven on.
4. 4 Beat cream cheese in a bowl with an electric mixer on medium speed until fluffy. Beat in sweetened condensed milk, eggs, vanilla extract, and peppermint extract into a smooth filling. Divide filling evenly over the cooled crusts.
5. 5 Bake in the preheated oven until filling is set, 20 to 25 minutes. Cool completely, about 1 hour. Remove foil baking cups gently.
6. 6 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle melted chocolate over cheesecake bites and sprinkle with peppermint candies. Chill in the refrigerator for 1 hour.

By Culinary Envy

Ingredients

• ✓ chocolate wafer crumb
• butter
• cream cheese
• white sugar
• egg
• pumpkin pie filling
• cornstarch
• sour cream
• semisweet chocolate
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix chocolate wafer crumbs and melted butter in a bowl; press onto the bottom of a 9-inch springform pan.
3. 3 Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, until just blended. Stir in pumpkin pie filling and cornstarch; pour over chocolate wafer crust.
4. 4 Bake in preheated oven until center is just set, 50 to 55 minutes.
5. 5 Spread sour cream over top of warm cheesecake; let cool.
6. 6 Melt chocolate and oil in a microwave-safe bowl in a microwave for 1 minute; stir until completely melted. Drizzle chocolate onto sour cream topping in a spiral pattern, starting from the center; draw a toothpick outward, from center to edges, through circles to form a web. Remove side of pan and serve.

By treen9499

Ingredients

• ✓ chocolate wafer crumb
• butter
• graham cracker crumb
• ginger snap crumb
• ladyfinger
• cream cheese
• sugar
• egg
• vanilla extract
• heavy cream
• sour cream
• foil

Instructions

1. 1 Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
2. 2 Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
3. 3 Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
4. 4 Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

By USA WEEKEND Pam Anderson