Ingredients
Method
Prepare the Base
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of a lined muffin tin to form the crust.
- Bake the crusts for 8 minutes, then remove from the oven and let cool.
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add sour cream, sugar, and vanilla extract, and mix until well blended.
- Add the eggs one at a time, mixing well after each addition.
- Divide the filling into two bowls. Add cocoa powder and espresso powder to one bowl and mix until combined.
Assemble and Bake
- Spoon the plain cheesecake filling into the cooled crusts, filling each about halfway.
- Add spoonfuls of the chocolate filling on top, then swirl with a toothpick to create a marbled effect.
- Bake for 15-18 minutes, or until the centers are set but still slightly jiggly.
- Turn off the oven and leave the cheesecakes inside for an additional 10 minutes before removing.
Cool and Serve
- Allow the cheesecakes to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Gently remove from the muffin tin and serve chilled, optionally topped with whipped cream or chocolate shavings.
Nutrition
Notes
For best results, make the cheesecakes a day in advance to allow them to set properly. Garnish with chocolate sauce or coffee beans for an extra touch.