Week of June 3rd-10th 2016
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1 3/4 cup ground graham crackers
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6 Tablespoons unsalted butter, melted
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16 ounce cream cheese
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3/4 cup granulated sugar
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2 large eggs
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1 large yolk
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2 tsp vanilla extract
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1/2 tsp fine sea salt
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18 strawberries, rinsed and pat dry
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8 ounce dark chocolate (56%), melted
Combine ground graham crackers and melted butter. Spoon about 1 1/2 tablespoon of mixture into each cupcake paper. Pack crust into mold. Set aside. Preheat oven to 325 degrees F. In medium bowl, beat cream cheese until smooth. Add sugar. Add eggs and yolk one at a time. Add vanilla and salt. Mix until smooth. Evenly divide cheesecake filling among each crust. Smooth tops. Bake for 20-25 minutes. Let baked cheesecake cool to room temperature in pan. Transfer to fridge and let chill for at least 1 hour. Once cheesecakes are chilled, spoon melted chocolate over each individual cheesecake. Dip strawberries in melted chocolate and place on top of chocolate covered cheesecake. Serve immediately.