Cheesecake Bites

Ingredients

For The Crust

• 1 1/2 c�ps (225 g) gl�ten free cookie cr�mbs (I �sed my �Nabisco� GF Honey-Maid Grahams, from Classic Snacks)
• 5 tablespoons (70 g) �nsalted b�tter, melted and cooled

For The Filling

• 2 8-o�nce packages (total: 16 o�nces) cream cheese, at room temperat�re
• 3/4 c�p (150 g) gran�lated s�gar (can red�ce to 1/2 c�p (100 g) for a less-sweet version)
• 1/8 teaspoon kosher salt
• 2 tablespoons (18 g) cornstarch (or try arrowroot)
• 2 eggs (100 g, weighed o�t of shell) at room temperat�re
• 1 teaspoon p�re vanilla extract

For The Chocolate Coating

• 8 o�nces bittersweet chocolate, chopped
• 2 tablespoons (28 g) virgin cocon�t oil (or vegetable shortening)

Instructions

1. Preheat yo�r oven to 325�F. Line an 8-inch sq�are baking pan with overh�ng, crisscrossed pieces of �nbleached parchment paper and set it aside.
2. Prepare the crust. In a medi�m-size bowl, place the cookie cr�mbs and the melted b�tter, and mix �ntil all of the cr�mbs are moistened. Place the cookie cr�mb mixt�re in the prepared pan and press firmly into an even layer on the bottom of the pan and very slightly �p the sides. Set the pan aside.
3. Prepare the filling. In a medi�m-sized bowl, place the cream cheese and beat with a hand mixer (or the paddle attachment in a stand mixer) �ntil light and fl�ffy. Add the s�gar, salt, cornstarch, eggs and vanilla, beating to combine well after each addition. The mixt�re sho�ld be smooth and po�rable. Po�r the filling on top of the prepared cr�st. Place the pan in the center of the oven and bake �ntil j�st set (abo�t 30 min�tes). The filling is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth. Remove from the oven and allow to cool in the pan for abo�t 20 min�tes before covering the pan with plastic wrap and placing in the freezer �ntil very firm (abo�t 2 ho�rs).
4. Slice into bites. Remove the cheesecake from the freezer, �ncover and remove from the pan �sing the overh�ng parchment paper. �sing a sharp knife, slice into 64 1-inch sq�ares, cleaning the knife freq�ently to ens�re clean edges.
5. Make the coating and dip the bites. Place the chopped chocolate and cocon�t oil in a large, deep bowl with high sides. Melt over a do�ble boiler or in the microwave, stirring occasionally, in 30-second increments at 60% power. Allow the chocolate to sit at room temperat�re �ntil it begins to thicken a bit. Holding each bite by the cr�st with yo�r fingertips, dip it into the chocolate coating at least halfway �p the sides. Place, cr�st side down, on a piece of parchment paper. Allow the bites to sit �ntil the chocolate is set. Store any leftovers in a sealed container in the refrigerator.