Mini Dubai Chocolate Cheesecakes

Ingredients

• 1 cup oreo crumbs (11-12 whole oreos) (for the crust)
• 2 tbsp (28g) melted unsalted butter (for the crust)
• 12 oz cream cheese, softened (block style, not spreadable) (for the filling)
• 1/2 cup (100g) granulated sugar (for the filling)
• 1/4 cup (60ml) sour cream (for the filling)
• 1 tsp vanilla extract (for the filling)
• 1 tbsp flour (for the filling)
• 1 tsp cocoa powder (for the filling)
• 1 egg + 1 egg yolk, room temp (for the filling)
• 4 oz melted semi-sweet chocolate (for the filling)
• 3/4-1 cup shredded kataifi (for the pistachio kataifi topping)
• 1 1/2 tbsp unsalted butter (for toasting) (for the pistachio kataifi topping)
• 1/4-1/3 cup pistachio cream/spread (for the pistachio kataifi topping)
• + whipped cream and chocolate drizzle for topping! (for the pistachio kataifi topping)

Instructions

1. Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with liners.
2. Mix Oreo crumbs with melted butter.
3. Divide evenly and press into each liner.
4. Bake 5 minutes and set aside.
5. Beat cream cheese and sugar until smooth.
6. Add sour cream, vanilla, flour, and cocoa powder, mixing until combined.
7. Whisk in the egg and egg yolk gently by hand.
8. Gently whisk in the melted chocolate until combined.
9. Spoon filling into liners almost to the top. Bake 18-22 minutes until edges are set and centers jiggle just slightly.
10. Cool completely at room temp then refrigerate at least 3 hours or overnight before topping and serving.
11. To make the topping, melt the butter in a pan over medium-high heat, then add shredded kataifi and toast 8-10 minutes until golden.
12. Transfer to a bowl and fold in pistachio cream/spread until evenly coated.
13. Top chilled cheesecakes with pistachio kataifi mixture, whipped cream and chocolate syrup.