Step 1

Preheat the oven to 350°F.

Step 2

Line 36 mini muffin pan cups with mini cupcake liners and set aside.

Step 3

Cheesecake Batter

Step 4

With a standing or hand-held mixer, whip the cream cheese for about 1 minute until light and fluffy. Add the sugar and whip for another minute.

Step 5

Mix in the sour cream and heavy cream until well incorporated. Add the egg and mix until just combined. Set aside.

Step 6

Brownie Batter

Step 7

Place the chocolate chips and butter in a microwave-safe bowl. Melt on HIGH power in the microwave for 30-second intervals until the chips are fully melted, stirring every 30 seconds.

Step 8

Mix the sugar and vanilla into the butter/chocolate mixture, and then add eggs, one at a time, beating after each addition.

Step 9

Fold in the flour, cocoa powder and salt until everything is well incorporated.

Step 10

To assemble the brownie cheesecake bites, pour the brownie batter into the mini muffin cups, filling each cup about 2/3 full.

Step 11

Then, top each cup with the cheesecake batter, filling each muffin pan cup almost to the top. Swirl the brownie and cheesecake batters together with a toothpick or wooden skewer.

Step 12

Bake for about 15 minutes, or until tops of the cheesecakes are set.

Step 13

Cool the cheesecakes in the muffin pan cups for 5 minutes before removing them from the pan to wire racks to cool.

Step 14

Serve warm or chilled.