30 mins preparation | 35 mins cooking | Serves 12
Ingredients
- 200g shortbread biscuits
- 90g melted butter
- 250g cream cheese, chopped
- ¼ cup brown sugar
- 2 eggs
- 300g sour cream
- 200g dark chocolate (70% cocoa), melted
- whipped cream, to serve
- icing sugar, to serve
Method
- Preheat oven to 200°C. Lightly grease a muffin pan and line each recess with 2 strips of baking paper, overlapping at the base and extending 2cm above the sides.
- In a food processor, crush biscuits finely. Add butter and pulse until mixture binds together. Spoon mixture evenly among recesses, pressing down firmly. Bake 10 minutes. Cool.
- Reduce oven to 160°C.
- Meanwhile, using an electric mixer, beat cream cheese until smooth, then the sugar and eggs. Finally, beat in sour cream and chocolate.
- Pour mixture evenly on top of the biscuit base. Bake 20 to 25 minutes, until just set. Allow to cool.
- Lift from pans using baking paper strips. Peel off paper. Serve topped with dollops of cream and a dusting of sugar.
