HOW TO MAKE SMALL CHEESECAKES RECIPES

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust., In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight., For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. , Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.

Steps:

• Preheat oven to 325º and line a 12-cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine crushed cookies, melted butter, and a pinch of salt and stir until completely combined. Press cookie mixture into paper liners and set aside.
• In a large bowl, beat cream cheese until light and fluffy, then add eggs and sugar and beat until smooth. Add Baileys, sour cream, 1 tablespoon flour, vanilla, and a pinch of salt and beat until combined.
• In a medium bowl, toss mini chocolate chips with remaining 1/2 tablespoon flour, then fold into cheesecake batter and spoon over cookie crusts.
• Bake until centers are almost set, about 20 minutes. They may jiggle slightly in the center. Let cool for 30 minutes at room temperature, then refrigerate until set, about 2 hours.
• Remove cheesecakes from muffin pan and discard paper liners. Top with whipped cream, drizzle with chocolate sauce, and sprinkle with mini chocolate chips.