Chocolate Chip Mini Cheesecakes

I made these the other day and they were pretty good!  Very quick and easy and I love that they are already in individual portions.  I didn't calculate how many calories are in each one though because if I knew I might not enjoy them as much! 

These would be great at a party.  I preferred them after they had been chilled, although it made the liner stick and hard to peel off.  If you take the liner off before you chill them it would probably work better.  I also used Greek yogurt instead of sour cream, and 1/3 less fat cream cheese.  The recipe makes 8 mini cheesecakes.

Chocolate Chip Mini Cheesecakes
Crust
1 cup graham cracker crumbs
2 tbsp brown sugar
small pinch salt
2 1/2 tbsp butter, melted

Cheesecake
8-oz cream cheese, softened
2 tbsp sour cream or Greek-style yogurt
1/3 cup sugar
1 large egg
1 tsp vanilla extract
1 cup chocolate chips

Preheat oven to 350F. Line 8 cups of a muffin pan with paper liners.
In a medium bowl, make the graham cracker crust. Mix together graham cracker crumbs, brown sugar and salt and stir to combine. Pour over melted butter and stir with a fork to moisten the crumbs.
Place about a tablespoon of crumb mixture in each of the prepared muffin cups and pack down into an even layer.
In a large bowl, make the cheesecake. Cream together cream cheese, sour cream and sugar until smooth. Beat in the egg and vanilla extract.
Place 1 tbsp chocolate chips into each of the muffin cups. Evenly divide cheesecake batter between the muffin cups, covering the first layer of chocolate chips. Place another tbsp of chocolate chips on top of the cheesecake batter in each of the muffin cups.
Bake for 20-25 minutes, until cheesecakes are set.
Allow to cool for 10 minutes in the muffin pan, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating.

Makes 8.  Enjoy!