Mini Chocolate-Covered Strawberry Cheesecakes

Instructions

Chocolate-Covered Strawberries:

1. Line a baking sheet with waxed paper.
2. Melt semisweet chocolate in a microwave-safe bowl on 50% power in 30-second intervals, stirring until smooth. Repeat step to melt white baking chocolate in another bowl.
3. Pat strawberries dry with a paper towel. Dip each strawberry into semisweet chocolate; let any excess chocolate drip off. Place on prepared pan. Drizzle strawberries with white baking chocolate. Let stand until chocolate is set.

Chocolate Cheesecakes:

1. Place cookies into a food processor; cover and pulse until fine crumbs. Add butter; pulse until combined. Divide and press crumbs into paper-lined muffin cups. Freeze for 10 minutes.
2. Meanwhile, melt semisweet chocolate in a microwave-safe bowl on 50% power in 30-second intervals, stirring until smooth. Cool chocolate completely, stirring occasionally.
3. Beat cream cheese in a large bowl until fluffy. Add the mascarpone, confectioners’ sugar and chocolate; beat until mixture is blended.
4. Beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into the mascarpone mixture.
5. Spoon or pipe over crusts. Top each with a strawberry. Refrigerate for at least 1 hour or until serving.