Another gem from the Food Network test kitchens. I love that you can get that authentic cheesecake flavor, but in small bites. These are fun little individual cheesecakes with a simple, but yummy, sauce. I love the chocolate crust, too.
Preheat oven to 325 degrees F. Process the graham crackers and chocolate chips in a food processor, until finely ground. Add the butter and pulse until the mixture is sandy in texture and moist. Divide the mixture evenly among 6 large muffin cups, then press it evenly over the bottoms and about two-thirds of the way up the sides. Bake until the crusts are set - approx. 8 minutes. Cool.
Clean out the food processor - then pulse the cream cheese, sugar, eggs, vanilla and orange zest until smooth. Divide the filling evenly among the muffin cups and bake until the rims are slightly puffed and the centers are almost set - approx. 30 minutes. Cool the mini cheesecakes in the cups, on a rack. Then refrigerate, uncovered, for at least 2 hours.
Meanwhile, for the sauce: In a clean food processor or blender, puree the strawberries with the sugar.
When you are ready to serve, run a small knife around the outside of the cheesecakes, then use the knife to gently lift them from their molds. Transfer chessecakes to small plates. Spoon some sauce over each and serve. Enjoy!