1 1/3 c. all-purpose flour
1 1/4 c. crushed graham crackers
1/2 tsp. salt
1/2 tsp. baking soda
1 egg
2 tsp. vanilla extract
1/2 c. budter, softened
1/3 c. white sugar
1/3 c. brown sugar
1/4 c. grated chocolate
Filling
32 ounces cream cheese
1 1/4 c. white sugar
4 eggs
3/4 c. sour cream
1/2 c. heavy cream
2 tsp. vanilla extract
Preheat oven to 350 degrees F.
Mix together flour, grated chocolate, salt, baking soda and crushed graham crackers. Set aside.
In bowl of stand mixer, cream together budter, sugars, egg and vanilla.
Add dry ingredients and mix until dough has come together. Set aside.
Blend cream cheese and sugar in large mixing bowl until smooth.
Blend in eggs, 2 at a time.
Add sour cream, heavy cream and vanilla until combined. Set aside.
Using a tablespoon, drop the dough into greased mini muffin tin.
Press dough into each muffin cup using a spoon.
Bake 5 minutes, remove from oven.
Fill mini crusts with filling. Bake again, 2-3 minutes.
Let set 30 minutes before serving.
Keep remaining cookies in the refrigerator or freeze up to 30 days.