Chocolate Crackle Cheesecake Cups: Decadent Mini Treats with a Rich Chocolate Twist

In a large bowl, beat the softened cream cheese with the sour cream, sugar, and vanilla extract until smooth and creamy.
Add the egg and flour, and continue to mix until everything is well combined and the batter is smooth.
Prepare the chocolate crackle topping:

In a microwave-safe bowl, melt the semi-sweet chocolate chips and butter together in 20-second intervals, stirring each time, until smooth and fully melted.
Stir in the sugar, egg, vanilla extract, flour, cocoa powder, and salt until the mixture forms a thick batter.
Assemble the cheesecake cups:

Line a muffin tin with paper liners or grease the cups lightly. Spoon the cheesecake base mixture evenly into the muffin cups, filling them about ¾ of the way.
Then, spoon a small amount of the chocolate crackle mixture over the cheesecake base. Use a toothpick or skewer to swirl the chocolate into the cheesecake for a marbled effect.
Bake:

Preheat your oven to 350°F (175°C). Bake the cheesecake cups for 18-22 minutes, or until the tops are set and slightly cracked. A toothpick should come out clean when inserted into the center, except for a bit of chocolate from the topping.
Cool and chill:

Allow the cheesecake cups to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, refrigerate the cheesecake cups for at least 2 hours, or overnight, to allow them to firm up.
Serve:

Once chilled, remove the cheesecake cups from the muffin tin, serve, and enjoy!
Serving and Storage Tips: