Prep
15-30 mins
Cook
3 HRS 33 MIN
Calories
310
Ingredients
10
vanilla creme-filled chocolate sandwich cookies, finely crushed
1 tbsp
butter, melted
1/2 cup
plus 1 tsp. sugar, divided
1/4 cup
plus 1/2 tsp. unsweetened cocoa powder, divided
2
eggs
2 oz
(1/4 of 225-g pkg.) Baker's Semi-Sweet Chocolate
3/4 cup
whipping cream
Instructions
Step 1
Heat oven to 325°F.
Step 2
Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups. Bake 8 min.
Step 3
Beat cream cheese, 1/2 cup sugar and 1/4 cup cocoa powder in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Step 4
Bake 22 to 25 min. or until centres are almost set. Cool completely. Refrigerate 2 hours.
Step 5
Meanwhile, cover baking sheet with parchment. Melt semi-sweet chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze chocolate into 12 shapes on prepared baking sheet to resemble cup handles as shown in photo. Freeze until ready to use.
Step 6
Remove and discard paper liners from cheesecakes. Beat cream and remaining sugar in separate medium bowl with mixer on high speed until soft peaks form; spoon onto cheesecakes. Sprinkle with remaining cocoa powder; top with marshmallows. Gently press chocolate handle into side of each cheesecake.