Chocolate Covered Cheesecake Squares

These have been in the freezer for a month and a half now. They aren't so pretty anymore, but they taste as good as the day they were born!

Mmmmmm. These things are so good! I like to make a double batch at the beginning of the Christmas season, load them into a zipper bag, and just keep them in the freezer, ready for anything. James likes to bring them into work every once in a while, they are great on a buffet, and if we have one of those "I need a dessert desperately" moments, we just pull some out, and there we go! They are a nice mini size too, so you have to feel piggy to eat too much! : )

Speaking of James bring these to work, the first time he brought them he had gone in a little early. He called me before 8:00 (a.m.!) to tell me they were all gone, and ask for the recipe!!! I hadn't even had breakfast yet!

This comes from Taste of Home. I got the recipe from one of the Christmas books, but here I have copied it from their website, on which I can never find this recipe in less than half an hour. Now I won't loose it again! Yea!

• 1 cup graham cracker crumbs
• 1/4 cup finely chopped pecans
• 1/4 cup butter, melted
• 
  FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1/4 cup sour cream
• 2 eggs, lightly beaten
• 1/2 teaspoon vanilla extract
• 
  COATING:
• 24 ounces semisweet chocolate, chopped
• 3 tablespoons shortening

Directions

• Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside.
• In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust.
• Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze overnight.
• In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly.
• Using foil, lift cheesecake out of pan. Gently peel off foil; cut into 49 squares. Remove a few pieces at a time for dipping; keep remaining squares in the freezer until ready to dip.
• Using a toothpick, completely dip squares, one at a time, in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; spoon about 1 teaspoon chocolate over each. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer. Yield: 49 squares.

The only problem with these is the dipping. I do not like dipping chocolates and stuff! But I stab a toothpick right into the top of them and dip. Then I set the whole thing on wax paper to harden, and when it has done so, then I twist and pull the toothpick back out, and reuse it. I have a dozen or so with toothpicks sticking out of them hardening, before I go back to pull them out. This last time I filled a bag with melted chocolate and did a swirl on the tops to cover the holes. That worked really well and was fast.