Chocolate Mini Cheesecakes

Ingredients

• For the crust:
• 3/4 cup crumbled vanilla wafers
• 3 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1/8 teaspoon salt
• For the cheesecake filling:
• 1 package cream cheese, softened
• 1/4 cup granulated sugar
• 1/4 cup sour cream
• 2 large eggs, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 3 ounces bittersweet chocolate, melted and slightly cooled
• For the glazes:
• 1/3 cup plus 1 tablespoon heavy cream
• 2 ounces bittersweet chocolate, finely chopped
• 1 tablespoon corn syrup
• 3 ounces white chocolate, finely chopped

Directions

1. Place a rack in the center of the oven and heat it to 350 degrees F. Add paper liners to a muffin tin. In a food processor, pulse the wafers to fine crumbs. Add the butter, sugar, and salt, then pulse only until the mixture comes together. With your fingertips or a 1/4-cup measure, pack 1 tablespoon of the crumb mixture into the bottom of each liner. Bake until the crusts are just firm, 5 to 7 minutes. Set the tin on a wire rack, and lower the oven to 300 degrees F.
2. On medium-high speed, use a stand mixer with the whisk attachment to beat the sugar into the cream cheese until the mixture is light and fluffy, about 2 minutes. Mix in the sour cream, then add the eggs 1 at a time, mixing thoroughly after each one. Add the vanilla and salt. Stop to scrape the sides and bottom of the bowl with a rubber spatula whenever the batter needs it. Turn the mixer to low, pour in the chocolate, and mix until fully incorporated, about 2 minutes.
3. Portion the batter evenly into the prepared muffin cups (see note), then bake until the centers are set, about 20 minutes. Move the pan onto a rack and leave the cheesecakes there until they reach room temperature, about 10 minutes. Chill them in the refrigerator until cold, about 1 hour.
4. To make the glaze, warm 1/3 cup cream to a simmer in a small saucepan over medium heat, or use a bowl in the microwave. Put the bittersweet chocolate and corn syrup in a small bowl. Add the hot cream and stir until the chocolate mixture is glossy and smooth. Spoon it onto the cupcakes, using the back of the spoon to spread it out. Refrigerate until the glaze firms up, about 15 minutes.
5. Place the remaining 1 tablespoon cream and the white chocolate in a small bowl. Microwave for 30 to 60 seconds, stopping every 20 seconds to stir, until the mixture is melted and smooth. Transfer the white chocolate to a pastry bag with a small tip, then pipe a spiral over the chocolate glaze. Starting in the center, pull a toothpick out toward the edges of each cupcake to form the web design. Serve.