Recipe time!

Doesn't this look yummy?? It was *so* good, and easy, too! It was our special Valentine's Day treat, and I think the hardest part of the process was hunting down two four-inch springform pans. (They're sold at Michael's and Joann's, FYI!)

So here's the recipe, because you simply must give it a try:

Chocolate Cheesecakes for Two, from Paula Deen.
(with a couple of variations from yours truly!)

Crust:
1/2 cup Oreo crumbs, or a little more...
2 Tbs. butter, melted

Preheat oven to 300 degrees. Melt butter and combine with the Oreo crumbs, stirring well. Press into the bottom of the springform pans. Bake six minutes, and then set aside to cool. (Put the pans in a baking dish to make them easier to move around, and to prevent butter from dripping into your oven...)

Filling:
2 oz. bittersweet chocolate
1 Tbs. butter
12 oz. cream cheese, softened
1/3 cup sugar
2 tsp. cocoa powder
1 large egg
1 egg yolk
1/4 cup sour cream
1 tsp. vanilla extract

Combine bittersweet chocolate and butter, and microwave at thirty-second intervals until chocolate is melted and smooth. Set aside. In a medium bowl, beat cream cheese, sugar and cocoa powder on medium speed until creamy. Beat in egg and egg yolk, just until combined. Stir in melted chocolate, sour cream and vanilla.

Pour into prepared crusts, and bake 40 minutes. Cool completely, and then cover and chill four hours. Gently run a knife around the edges of the pan to release sides, and then remove the perimeter of the springform pans.

Topping:
2 Tbs. heavy whipping cream
2 oz. semisweet chocolate

Combine cream and chocolate, microwaving at thirty-second intervals until chocolate is melted and smooth. Spread over each cheesecake, and then garnish with anything you choose.

Possible garnish... raspberries, strawberries, mint leaves, shaved chocolate or freshly whipped cream.