Covered Covered Cheesecake Bites

Crust

1. Preheat the oven to 350 degrees F. Line a 9×13 baking pan with foil and grease with nonstick baking spray.
2. Add in the graham cracker crumbs and granulated sugar to a mixing bowl and mix until combined.
3. Add the melted butter into the crumb mixture and stir until the crumbs are well coated with butter.
4. Pour the crust mixture into the bottom of the prepared 9×13 pan. Firmly and evenly press the crumbs down into the bottom of the pan.
5. Place the crust into the preheated oven to bake for 10 minutes.
6. Remove from the oven and set aside to make the cheesecake filling.

Cheesecake Filling

1. In a large mixing bowl, add the cream cheese. Beat with a hand mixer on medium until smooth.
2. Add in the granulated sugar and flour. Beat until incorporated. Scrape down the sides and bottom of the bowl.
3. Add in the sour cream and vanilla extract. Mix until the sour cream is worked into the batter.
4. Add the eggs in one at a time and beat just until incoporated. Scrape down the sides and bottom of the bowl before adding the next egg.
5. Pour the cheesecake batter on top of the crust and spread out.
6. Place in the preheated oven and bake for 30 minutes until the edges of the cheesecake are set and the center jiggles slightly like setup jell-o.
7. Allow the cheesecake to cool to room temperature.
8. Once cooled, place in the fridge to chill overnight.
9. Remove the cheesecake from the and cut the cheesecake into 32 small squares.
10. Place the pieces on a parchment-lined rimmed baking sheet.
11. Place the cheesecake bites into the fridge and begin working on melting the almond bark.

Coating

1. Add the almond bark pieces into a heat-proof bowl that sits on top of a medium saucepan.
2. Add about 1 inch of water into a medium saucepan and place the bowl of almond bark on top of it. The bowl shouldn’t touch the water.
3. Let the water simmer over low heat and stir the almond bark until it’s completely melted.

Assemble

1. Using a fork and a skewer, dip the chilled cheesecake bites into the chocolate until completely coated. Scoop the cheesecake out of the chocolate with the fork and gently tap the wrist that’s holding the fork to remove any excess chocolate.
2. Place the bite back onto the parchment paper and slide off using the skewer. Gently twist the skewer when pulling it away from the chocolate.
3. Store in an airtight container in the refrigerator.