Black and white cheesecake bites

Cheesecake everyday, without bursting the seam of your pants? Possible, with these bite sized, dark chocolate dipped, mini white chocolate cheesecakes.  Sounds like a mouthful? You betcha. Great for parties, or just keep them in the freezer and have them as a treat. The key though, is having just one at a time - Good luck!

Create a double boiler with a small pot, fill only 1/4 of pot with water.  Cover pot with a bowl, stainless steel is ideal, but oven safe bowls are just fine. The bowl should fit in pot, but not sit in the water. Bring water to a boil, add white chocolate chips to bowl, stir while melting.   

Melt butter and mix thoroughly with oreo crumbs.  

Grease spring foam pan with butter. Pour in oreo mixture into pan and press down evenly throughout. Something with a small flat surface can help you with this, I used the bottom of my measuring cup.

While your chocolate is melting, you can start mixing your cheesecake. Start by mixing cream cheese, add sugar and then add eggs one at a time. If you're using an electric mixer, stop mixer and scrape sides of bowl. Continue to mix and finally add vanilla, lemon juice and melted white chocolate.

Tip: to avoid egg shells getting into your recipes, break eggs into your hand. Let egg slip through your fingers into the bowl. If there are any shells, they'll stick to your hand and won't end up in your food.

Pour batter over oreo crust and with a spatula, spread batter gently and evenly throughout.
Bake cheesecake at 325*C for 45 minutes on middle rack. Remove and cool.

Once Cheesecake has cooled, run a sharp knife around the edge, then gently remove cheesecake from pan.

Trim edges and square off cheesecake.

With a clean knife cut cheesecake into squares. With every cut, wipe your knife clean, otherwise you'll end up with little bits of cheesecake that will eventually end up in your melted dark chocolate. Then chill squares in freezer until firm, about 20 minutes.

Melt dark chocolate in a double boiler on high heat. Once the chocolate is melted, turn heat to low. While holding the bottom of cheesecake between your thumb and index finger, dip square into chocolate upside down, let excess drip off. You  could also use toothpicks. On a parchment lined tray place cheesecakes in freezer.

Keep cheesecakes in fridge, or keep in freezer for a later date.

Ingredients:

• 2  250g packages of cream cheese
• 1/2 cup of white chocolate chips
• 1 1/2 cups of dark chocolate chips
• 1/2 cup organic sugar
• 2 eggs
• 1/3 cup of melted butter
• 1 1/2 cups oreo cookie crumb
• 1 tbsp. vanilla
• 1 tbsp. lemon juice

The key to this dessert is being organized so you can work quickly. Have all you squares cut and chilled and your trays lined with parchment paper, before you begin to dip them in the melted dark chocolate.