Andy Broder (A Culinary Studio, Scottsdale, Arizona)
Makes 20–24
2 sheets puff pastry dough (available in the freezer case of most grocery stores)
3 tablets Mexican chocolate (3⅛ ounces / 90 grams per tablet)
4 ounces dark chocolate, roughly chopped
½ cup heavy cream
16 ounces cream cheese, softened
1 (10½ oz.) can sweetened condensed milk
3 eggs, beaten
All-purpose flour, as needed
Preheat an oven to 400°F. Spray two muffin pans with baking spray. Cut each piece of pastry into twelve equal-sized squares. With a little flour on the work surface, roll each piece of dough into a 5-inch square. Line each space in the muffin tin with a square of dough. Heat both chocolates on the defrost setting in the microwave just until melted. Stir in the heavy cream until well incorporated.
Place the remaining ingredients into a food processor fitted with the blade attachment. Process until the mixture is smooth and uniform (about 2 minutes). Add the chocolate, and beat until thoroughly incorporated.
Pour the filling into the prepared crusts, and bake in the 400°F oven for 15 to 18 minutes. When the crusts are golden, the cheesecakes are done. Cool for 15 minutes and remove from the tins.