Mini Chocolate Cheesecake Bites

Crust:*

1 1/4 cup gluten free graham crackers

1 tbsp +(1/2 tsp?) cacao powder

1/8 cup plus (1 tsp?) 3 ingredient chocolate, melted

1/2 tsp coconut sugar

1 1/2 tbsp Miyokos oat milk butter

*add a little extra of each ingredient to make up for the additional 1/4 cup graham crackers

Filling:

16 ounces homemade cream cheese

2/3 cup coconut sugar

2/3 cup dairy free sour cream **

1/2 tbsp cacao powder

2 eggs

2 yolks

1 tsp vanilla

1/2 cup silk dairy free whipping cream

7 ounces 3 ingredient chocolate, melted

Preheat oven to 300.

To make crust:

Crush graham crackers. Add in the rest of the ingredients and mix well. Line a regular size muffin tin with cupcake liners. Place 1 small cookie scoop (1/2 tbsp?) of this mixture in the liners and press down with a tamper or spoon.

To make the filling:

Add all ingredients into a bowl, and using a hand mixer, blend until fully mixed

Using a large cookie scoop (2 tbsp) fill muffin cups with 2 scoops of the filling.