Chocolate Covered Strawberry Mini Cheesecakes

Light and fluffy, these delectable cheesecakes are topped with chocolate covered strawberries.

Ingredients:

FOR THE CRUST:

• 1 c. graham cracker crumbs
• 4 TB unsalted butter, melted
• 1/4 c. granulated sugar
• pinch of salt

FOR THE FILLING:

• 16 oz. cream cheese, room temperature
• 2 eggs, whites and yolks separated at room temperature
• 3/4 c. granulated sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• dash of granulated sugar

ASSEMBLY AND TOPPING:

• cupcake/muffin liners
• melting chocolate
• strawberries

Instructions:

1. Preheat the oven to 375°F.
2. In a small bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Place cupcake liners in a muffin tin and begin dropping rounded Tablespoons of the graham cracker mixture into each liner. Press the crumbs into the bottom of the liner lightly, creating a crust. There may be some crumbs left over.
3. Pre-bake for 8 minutes, then remove from the oven and reduce temperature to 350°F.
4. In a large bowl, beat together the cream cheese, granulated sugar, salt and vanilla extract until fully combined and creamy. Beat in the egg yolks one at a time.
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