chocolate-covered cheesecake squares

How To Make chocolate-covered cheesecake squares

• 1

  Line a 9" square baking pan with foil and grease the foil.
• 2

  In a small bowl, combine the graham cracker crumbs, pecans, and butter. Press into prepared pan, set aside.
• 3

  In a large bowl, beat the cream cheese, sugar, and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake at 325* for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight.
• 4

  In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly
• 5

  Using foil, lift cheesecake out of pan. Gently peel off foil; cut into 1 1/4" squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.
• 6

  Using a toothpick, completely dip squares, one at a time, in melted chocolate, allow excess to drip off. Place on waxed paper-lined baking sheets. Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.
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