Five-Ingredient Chocolate Cheesecake Cups Recipe

Preheat oen to 225 degrees F. Line a mini muffin pan with mini cups or mini muffin liners.

Melt chocolate in the microwave in 30-second increments, stirring in between until chocolate has melted, about 1½ minutes total.

In a bowl, using a hand mixer, beat the cream cheese and sugar, then add the sour cream and beat until smooth.

With a spoon, fold in egg (always folding under) and the melted chocolate and stir until smooth.

Spoon 2 tablespoons in each cup. Bake 50 minutes, then turn the oven off and let the cheesecakes sit in the oven for 30 minutes longer. Remove from oven and let cool completely before serving (2 hours or overnight in the fridge).

Shave the remaining chocolate and sprinkle over the top before serving.