Prep
0-15 min
Cook
3 HRS 5 MIN
Calories
330
Ingredients
28
square shortbread cookies (1-1/2 inch), divided
2 tbsp
butter, melted
1/2 cup
plus 2 Tbsp. sugar, divided
1 tsp
vanilla
1 tsp
zest and 1/4 cup juice from 2 lemons
2
eggs
Instructions
Step 1
Heat oven to 325°F.
Step 2
Melt 2 oz. chocolate as directed on package; set aside for later use.
Step 3
Use pulsing action of food processor to process 16 cookies until finely crushed; spoon into medium bowl. Add butter and 2 Tbsp. sugar; mix well. Press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each prepared cup.
Step 4
Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add lemon zest, lemon juice and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Step 5
Bake 17 to 20 min. or until centers are almost set. Cool completely.
Step 6
Melt remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate.
Step 7
Refrigerate 2 hours.