How to make mini chocolate cheesecakes step by step

• Crush the cookies thoroughly, and if you can, blend them - add melted butter and mix.
  12 cookies, 2 tablespoons butter
• Into the prepared liners, spoon a teaspoon of cookies and gently press down.
• Blend the cream cheese with sugar, eggs, and pudding powder.
  500 g cream cheese, 100 g sugar, 2 eggs, 1 tablespoon chocolate pudding
• Pour in the melted and cooled chocolate - while continuously blending.
  100 g dark chocolate
• Spoon the cheesecake mixture into the molds.
• Bake at 160 degrees Celsius (top/bottom heat mode) for about 30 minutes - until the top is visibly baked.
• Turn off the oven, cool the cheesecakes, and then chill in the refrigerator for several hours.
• To prepare the topping, heat the heavy cream in a saucepan.
  50 ml heavy cream
• To the hot cream, add the chopped chocolate and stir until it melts - set aside to cool and thicken.
  50 g chocolate
• Spoon the topping onto the cheesecakes - about a teaspoon each.
• Lightly chop the nuts, put them in a dry pan and heat for a few minutes.
  1 handful nuts
• Sprinkle the nuts over the top of the cheesecakes.