Crust: 3 Large Eggs
1 Box Phyllo Dough 3/4 Cup sugar
1/2 Cup Unsalted Butter, melted 1/2 Tsp vanilla
24 Ounce Cream Cheese, softened 2 Oz semisweet chocolate
16 Oz Frozen Mixed Berries, thawed 2 Tbl butter
Preheat oven to 325 degrees.
Crust: Place a sheet of phyllo on a cutting board, coat with melted butter. Repeat until you have 5 sheets stacked together. Cut into six pieces and press into 6 spaces on a cupcake pan. Repeat until 28 cups have a crust. Cover with a damp towel and set aside.
Cake: Drain berries and puree, set aside. Prepare filling using an electric mixer. Beat cream cheese on low until smooth, then add eggs one at a time. Next add sugar slowly until mixture becomes creamy. Add vanilla and thoroughly combine. Add berries and mix well. Put 1/2 cup of cheesecake mixture in each cup. Bake cheesecake for 20 minutes. Remove from oven. Cool in pan about 15 minutes then remove to a cooling rack. Refrigerate until completely cool.
Topping: In a small sauce pan melt dark chocolate and butter together until smooth and creamy. Drizzle melted chocolate over top of cheesecake. Chill in refrigerator for at least 4 hours.
Per Serving: 172 Cal (71% from Fat, 7% from Protein, 22% from Carb); 3 g Protein; 14 g Tot Fat; 9 g Sat Fat; 4 g Mono Fat; 10 g Carb; 1 g Fiber; 7 g Sugar; 29 mg Calcium; 1 mg Iron; 91 mg Sodium