Mini Crystal Cheesecakes

Jewel-toned cheesecakes with chocolate crust, topped with beautiful homemade candies.

• Ready In: 27 mins
• Yields: 24 Cheesecakes

Ingredients

• Crust

• 1 1⁄2 cups  chocolate wafer cookies, crushed into crumbs
• 1  tablespoon sugar
• 1  pinch salt
• 4  tablespoons unsalted butter, melted

• For Cheesecakes

• 24  ounces cream cheese, at room temperature
• 1⁄2 cup sugar
• 1  tablespoon honey
• 3  large eggs, at room temperature
•  americolor royal gel  blue food coloring
•  americolor leaf green gel  food coloring
•  americolor regal purple gel  food coloring
•  purple blue and green Candy Crystals for decorating  cheesecake

Directions

1. Preheat oven to 325 degrees F. Spray two mini cheesecake pans with nonstick cooking spray.
2. To make crust, in a medium bowl, combine chocolate wafer crumbs, 1 tablespoon sugar, pinch salt and melted butter and stir until crumbs are completely coated in butter. Spoon a scant tablespoon into the wells of the pans and gently press onto the bottom. Bake for 8 minutes; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, ½ cup sugar and honey on medium speed until smooth. Reduce speed to low and beat in eggs, one at a time, until just combined. Seperate the cheesecake batter equally into 3 bowls, about 1 ?  cups per bowl. Add 1-2 drops of food coloring to each bowl and fold to combine to make jewel toned blue, green and purple batters. Fill the wells of the pan ¾ high and bake cakes for 8-12 minutes until cakes are just set.
4. Let cool completely, then refrigerate for 2 hours and up to overnight.