Cheesecakes: Preheat your oven to 300 degrees F (150 degrees C) and place rack in center of oven. Line 12 muffin cups with paper liners.

Crust: In a bowl combine the chocolate crumbs with the melted butter. Press a heaping tablespoon of the crumbs on the bottom of each muffin cup. Cover and refrigerate while you make the filling.

Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until smooth.  Add the sugar and beat until combined. Scrape down the sides and bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and sour cream. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups. 

Bake for about 18 - 20 minutes or until firm but the centers of the cheesecakes are still a little wet and wobbly. Remove from oven and place on a wire rack. Let cool and then remove from pan. Cover with plastic wrap and refrigerate until firm (a few hours or even overnight).

Chocolate Cobwebs: Melt the chocolate and place in a parchment pastry cone or a small piping bag fitted with a small plain tip (can also use a small plastic bag with a small hole cut from one end). Taking one cheesecake at a time,  pipe a cobweb design by piping four straight lines to make an "asterisk" and then connecting the lines by piping two circles, one circle around the outer edge of each cheesecake and another circle halfway to the center of each cheesecake. Let the chocolate harden and then cover and refrigerate until serving time. Can be stored in the refrigerator for 4-5 days.

Makes 12 individual cheesecakes.  

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