This dessert was everything I wanted plus more! It was so rich you had to have a cold glass of milk to wash it all down! And they were in great little serving sizes that just made it all the more fun!
For the cake:
1 box red velvet cake mix
1/3 cup butter melted
3 T unsweetened cocoa powder
1 3oz box of chocolate fudge pudding
4 oz of Greek yogurt
1/2 C milk
Heat oven to 350 degrees. Line cupcake tin with really high side paper liners. I found some cute flower shaped ones at a local craft store and that's what I used.
I beat all of these ingredients in a large bowl and fill muffin liners about 1/3 full. Bake till puffed in the middle or cake tester comes out clean. About 10 minutes.
Remove from oven and let cool.
For the cheesecake:
12 oz. of cream cheese
1/2 C sugar
1 large egg
1/4 C sour cream
2 T lemon juice
1 t vanilla
Beat cream cheese and sugar till fluffy. Add sour cream and beat it in then your egg and lemon and vanilla. Don't over beat.
When cupcakes are cool place about 2 full tablespoons of cheesecake mixture on top of cake part. And spread flat. Place back in the oven just till cheesecakes are set. 10-12 minutes. Pull out of oven and let cool on a wire rack completely.
For the ganache:
1 C of heavy whipping cream
A heaping cup of good quality chocolate chips. I like ghirideli ....either bittersweet or semisweet.
Place whipping cream in small pot and heat till very hot but not boiling. Removed from heat and pour in chocolate chips and let set till melted. Whisk together and let cool a little . Spoon over top of cheesecake and set in fridge for three hours or overnight.