Blueberry Topped Cheesecake Cups

Difficulty: easy Prep Time: Total Time:
1 cup graham wafer crumbs
3/4 cup plus 2 tbsp sugar, divided
3 tbsp butter, melted
3 (8 oz) pkgs cream cheese, softened
1 tsp vanilla
3 eggs
Chocolate ganache:
2 cups semi-sweet chocolate chips
1 1/3 cups heavy whipping cream
Blueberries and mint for garnish

Heat oven to 325°F. Combine graham crumbs, 2 tbsp sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
Beat together cream cheese, vanilla and 3/4 cup sugar. Add eggs, one at a time, mixing on low speed after each just until blended. Spoon cheesecake filling over crusts. Bake 25-30 min., until centres are almost set. Remove from oven and let cool completely on the counter, then chill in the fridge for two hours.
Make the ganache: Heat heavy cream until it starts to boil (don’t let it burn). Put chocolate chips in a heat-proof bowl and pour hot cream over them. Stir together until chocolate chips are melted and mixture is well blended and smooth. Pour a thin layer of ganache over each cheesecake. Top with two or three blueberries and a sprig of mint. Chill in refrigerator for 10-30 minutes, until chocolate is set.
Makes 18 cheesecake cups