CRUST
2 tablespoons butter, softened
2 tablespoons granulated white sugar
2 tablespoons packed brown sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla
1/4 cup flour
1/2 cup mini semisweet chocolate chips
Preheat oven to 350 F. Line mini muffin tin with 1 1/2-inch by 1-inch baking paper cups.
Beat together butter and sugars; stir in milk and vanilla; stir in flour and chocolate chips, mix well. Drop by teaspoon into 24 mini muffin cups. Press dough into the bottom of cup.
FILLING
2 packages (8 oz. ea.) cream cheese, softened
2/3 cup granulated white sugar
2 eggs, beaten
2/3 cup sour cream
1/2 teaspoon vanilla
Beat together cream cheese and sugar until creamy; stir in beaten eggs, sour cream and vanilla. Spoon batter into prepared muffin cups. Bake 12-17 minutes or until top cracks and center is cooked. While cheesecake tarts are baking, prepare topping.
TOPPING
2/3 cup sour cream
1 1/2 tablespoons granulated white sugar
1/2 teaspoon vanilla
1/3 cup mini semisweet chocolate chips
Stir together sour cream, sugar and vanilla until sugar dissolves. Spoon topping on each cheesecake; sprinkle with chocolate chips. Return to oven and bake 5 minutes. Cool before serving.
Recipe makes 24 tarts
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