Mini Chocolate Swirl Cheesecakes

1Preheat your oven to 160°C (325°F) and line a standard 12-cup muffin tin with paper liners.

2In a small bowl, combine graham cracker crumbs (1 cup), 2 tablespoons of sugar, and melted butter until the mixture resembles wet sand.

3Press 1 tablespoon of the crust mixture into the bottom of each liner, packing it down firmly with the back of a spoon or a small glass.

4In a large bowl, beat the softened cream cheese (16 oz) and 1/2 cup sugar together until smooth and creamy, then mix in the sour cream (½ cup), vanilla, and salt (1 pinch).

5Add the eggs (2 large) one at a time, beating on low speed just until combined; do not overmix to avoid air bubbles.

6Transfer 1/2 cup of the plain cheesecake batter into a small bowl and stir in the melted chocolate until fully incorporated.

7Divide the remaining plain batter evenly among the 12 muffin cups, filling each about 3/4 full.

8Drop small spoonfuls of the chocolate batter onto the top of each cheesecake and use a toothpick or skewer to gently swirl the two batters together.

9Bake for 18-22 minutes until the edges are set but the centers still have a slight jiggle.

10Allow the cheesecakes to cool completely in the tin at room temperature, then refrigerate for at least 3 hours before serving.