Red Currant Bakery

1 Preheat the oven to 350 F and place a rack in the center of the oven. 
Chocolate Crust
2 Add the melted butter, sugar, cocoa powder, sea salt, and vanilla extract to a large mixing bowl. 
3 Whisk to mix until smooth, then pour in the flour and use a fork to rub the flour into the chocolate butter mixture until fully combined.
4 Place the 6 well mold on a baking sheet and divide the chocolate crust mixture evenly into the 6 wells.
5 Gently spread the crust mixture along the bottom of each well until it is evenly distributed.
6 Use the back of a spoon or your fingers to press the crust into a flat layer across the bottom of each of the six wells. 
7 Set aside while you prepare the filling.
Chocolate Cheesecake Crust
9 In a large mixing bowl, whisk together the cornstarch and sugar. Then, pour in the yogurt, sour cream, and vanilla extract, and stir to combine.
10 Crack in both eggs and stir to combine once more.
11 Melt both chocolates in separate containers; this can be done in two separate microwave safe bowls (ideally ones large enough to also add in half of the cheesecake mixture) or in two separate pots on the stove over low heat, stirring constantly. 
12 Once melted, if not already, pour each chocolate into a separate, large heat safe mixing bowl. 
13 Ladle half of the cheesecake mixture into each bowl of chocolate and stir immediately to combine.
Assemble and Bake the cheesecakes
14 Use a ladle or scoop to scoop the dark chocolate cheesecake mixture, evenly, into each of the 6 wells. Use the back of a smooth to gently spread the cheesecake into a flat layer.
16 Then ladle the milk chocolate cheesecake mixture over the top and gently spread it out so that it covers the dark chocolate mixture. 
17 Bake the cheesecakes in the preheated oven for 20 minutes.
18 After 20 minutes, rotate the pan 180 degrees and bake for another 15-20 minutes until the cheesecakes have puffed up and the centers are still a little wobbly. 
19 Once baked take the pan out of the oven and place on a wire rack to cool for an hour. 
20 After 1 hour, place the cheesecakes in the fridge for a minimum of 4 hours (but ideally overnight) to set. 
30 Once set, simply pop the mini cheesecakes out of the wells, one at a time, by pressing up on the bottom of the mold. The cheesecake will pop right out and can be transferred to a metal rack, serving platter, or storage container. 
Whipped Chocolate Ganache
22 Pour the 53% chocolate into the bowl of a mixer.
23 Heat the cream in a pot on the stove or in a glass measuring cup in the microwave until just steaming. Either way make sure to stir the cream frequently to prevent it from burning.
24 Once hot, pour the cream over the chocolate and allow it to sit for 1 minute.
25 Use a whisk to stir the chocolate and cream together until smooth. 
26 Allow the ganache to cool either at room temperature or in the fridge, stirring frequently to ensure even cooling. 
27 Once cooled and slightly thickened, use an electric mixer with the whisk attachment to whip the ganache on medium high speed until medium stiff peaks form.
28 Use a muffin scoop, spoon, or pastry bag to top each of the, chilled and set, cheesecakes with the whipped chocolate ganache.
29 Serve immediately or store in the fridge until ready to serve.