- One 8-ounce package cream cheese, at room temperature
- 1/3 cup granulated sugar
- 4 ounces chocolate (bittersweet or semisweet), chopped, divided, and melted
- 1 large egg
- Heat the oven to 300°F. Line 6 standard muffin tins with foil liners and lightly grease with cooking spray.
- Put the cream cheese in a medium bowl. Beat with an electric mixer on medium speed until very smooth, about 2 minutes.
- Add the sugar and 3 ounces of melted chocolate. Beat on medium-low speed until well blended, about 1 minute. Add the egg and mix until just incorporated.
- Spoon the batter into the muffin cups. Bake until the centers of the cheesecakes barely jiggle when nudged, 15 to 18 minutes. Set the muffin tin on a rack to cool completely. Cover and refrigerate until ready to serve or for up to 3 days (or freeze for up to 1 month). Just before serving, drizzle with the remaining 1 ounce melted chocolate (rewarmed, if needed).