Fudgy Chocolate Cheesecake Bites

Ingredients

• 1 ¹⁄₃ cup chocolate wafer crumbs or gluten free cookie crumbs
• 3 tbsp butter, melted
• 2 pkg (8 oz/ 250 g each) cream cheese, softened
• 1 pkg Chocolate Velvet Cheesecake Mix
• 4 eggs
• 1 cup vanilla yogurt

Preparation

1. Arrange one oven rack in centre of oven; another on the lowest level. Place Perfect Petites on Sheet Pan. Fill a small oven-proof dish with hot water and place on lowest rack. Preheat oven to 325° F.
2. In bowl, combine crumbs with melted butter; press 1 tsp into each section of Perfect Petites. Set remaining mixture aside.
3. In large bowl, using an electric mixer, beat cream cheese with cheesecake mix until smooth; beat in eggs, one at a time. Add yogurt and beat until smooth.
4. Spoon half the filling over crusts. Bake 18–20 min.
5. Let cool in pan, then pop out of mold.
6. Repeat steps with remaining crust and filling for a second batch.
7. If making ahead, freeze in a single a layer on sheet pan; wrap individually and freeze up to 1 month.