Mini Chocolate Cheesecake Hearts

Luscious.....enough said.
Crust:
1/2 c. oreo cookie crumbs
1-1/2 tbsp.sugar
pinch of salt
2 tbsp. unsalted butter,melted
heart-shaped cheesecake pan,lightly greased

Mix all of the ingredients together.Divide evenly among the heart openings in your pan.Push down firmly,and bake for 10 minutes at 325 degrees.Remove from oven and set aside while making the filling.

As you can see above,the pan has removable bottoms which make it easy to unmold the cheesecakes after they are done.
   Filling:ALL FILLING INGREDIENTS SHOULD BE ROOM TEMPERATURE
6 oz. of bittersweet or semisweet chocolate
8 oz. cream cheese(the bar,not whipped)
1/2c. sugar
2 eggs
1/2c. sour cream
1/2 tsp. vanilla

  Cream together the cream cheese and sugar.Add the eggs,vanilla & sour cream.Set aside.In a double boiler,melt the chocolate.Slowly add the chocolate to the cream cheese mixture.Evenly distribute the filling among the openings in your pan.Bake for approximately 20 minutes until mixture is set(you can move the pans lightly,and the mixture may jiggle a bit,but will not be wet in appearance.)Remove from the oven and let cool.Refrigerate for at least 3 hours before unmolding the cakes.
***I try to use the best quality chocolate in all of my recipes,but I can tell you that semisweet chocolate chips work great in this one.