Mini Chocolate Covered Pretzels Cheesecakes

Ingredients:

For the crust:

• 1/4 unsalted butter, softed

• 2T sugar

• 1/2 c flour

For the cheesecake filling:

• 2- 8oz cream cheese, at room temperature

• 1/4 cup sour cream, at room temperature

• 1/4 cup sugar

• 2 large eggs, at room temperature

• 1 tsp vanilla extract

• 1 cup crushed chocolate covered pretzels

Instructions:

1. Preheat oven to 325F. Line a 12-count muffin pan with cupcake liners and set aside.

2. In a medium bowl using your hands, mix together 1/4 cup butter, 2T sugar and 1/2 cup flour. When the dough comes together, distribute the mixture into 12 cup liners and firmly press it down into one even layer.

3. Bake at 325F for 10 minutes. Remove from the oven and set aside.

To make the cheesecake filling:

1. In a bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, mix the cream cheese and sour cream together until smooth and creamy. Gradually add the sugar and vanilla extract and mix until combined.Scrape down the sides of the bowl and mix again for 5 -10 seconds. Mix in the eggs one at a time, on low speed, until just combined.

2. Using a rubber spatula mix in crushed pretzels (leave some extra for the topping).

3. Evenly distribute the batter between all 12 liners, filling each one almost all the way to the top.

4. Bake at 325F for 17-20 minutes or until the tops of the cheesecakes are set.

5. Remove from the oven and allow to cool in the panzer about 1 hour. Carefully remove from the panned chill in an airtight container in the refrigerator for 3-4 hours or overnight.

6. Top with remaining pretzels or with shredded chocolate.

Note:* Store leftover cheesecakes in an airtight container in the refrigerator up to 4 days. You can also freeze them up to 3 months, thaw overnight in the refrigerator.