Chocolate Covered Cheesecake Squares

My sister-in-law Roxie shared this photo and recipe with me. Looks delicious! And just in time for Valentine's Day. :)

Chocolate Covered Cheesecake Squares

• 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 tsp vanilla

Coating:

• 24 squares (1 ounces each) semisweet chocolate
• 3 tbsps shortening

Line a 9x9 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 mixing bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed until just 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-safe bowl, 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 refrigerated until ready to dip. Using a toothpick, completely dip squares, one at a time, in melted chocolate. Place on waxed paper; spoon about 1 tsp 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 servings.