Chocolate Orange Cheesecakes
  • 2 tablespoons butter
  • 12 chocolate wafers (Nabisco)
  • 1/3 cup packed light brown sugar
  • 4 ounces cream cheese, softened
  • 1/4 teaspoon orange zest
  • 1/2 cup heavy cream, well chilled
  1. Grease a 12 cup mini muffin pan with butter. Oven rack in middle position and set on 350ºF.
  2. Grind wafers to a fine powder in a food processor. Mix with 2 Tbs. butter and 2 Tbs. brown sugar. Mix well and divide the crumbs among the cups. Firmly press onto the bottom and a little up the sides of the cups. Bake for 5 minutes, cool and GENTLY rotate the crusts to loosen and turn out onto a rack.
  3. Beat together cream cheese, zest and remaining brown sugar. Beat till light. In another bowl, beat the cream just till it holds stiff peaks, stir about 1/3 of the whipped cream mixture into the cream cheese to lighten, then gently fold in remaining whipped cream just to combine.
  4. Mound filling into crusts with a spoon or pipe it on, chill and garnish with a few chocolate shavings.