Chocolate Covered Cheesecake Squares

My mother made these during Christmas and they are delicious, especially if you like dark chocolate.

Bottom Crust:

• 1 cup graham cracker crumbs
• 1/4 cup finely chopped pecans
• 1/4 cup butter, melted

Line a 9-inch square baking pan with foil and grease the foil. In a small bowl, combine graham cracker crumbs, pecans and butter. Press into prepared pan; set aside.

Filling:

• 2 pkgs. (8-oz. each) cream cheese, softened
• 1/2 cup sugar
• 1/4 cup sour cream
• 2 eggs, lightly beaten
• 1/2 teaspoon vanilla extract

In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Bake at 325 degrees for 35-40 minutes or until center is almost set. Cool on a wire rach. Refrigerate until chilled, then freeze overnight.

Chocolate coating:

• 24 squares (1 oz. each) semi-sweet chocolate
• 3 tablespoons shortening (Crisco sticks)

In a microwave safe bowl, melt chocolate and shortening, stirring occasionally until smooth. Cool slightly.

Using the foil, lift the cheesecake out of pan. Gently peel off foil; cut into 49 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip. Using a toothpick, completely dip squares, one at a time, in melted chocolate. Place on waxed paper. Spoon about 1 teaspoon chocolate over each. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes. Store in an airtight container in refrigerator.