Step 1

Preheat the oven to 325°F. Line a 9-inch square baking pan with foil, and grease the foil. In a small mixing bowl, combine the graham cracker crumbs, chopped pecans and butter, then press the mixture evenly into the bottom of the baking pan.

Step 2

In a large mixing bowl, beat the cream cheese, sugar and sour cream until they’re smooth. Add the eggs and vanilla, and beat them on low speed until they’re just combined. Pour the filling mixture over the crust in the pan, then bake it until the center is almost set, 35 to 40 minutes. Cool the cheesecake in its pan on a wire rack until it reaches room temperature, then cover and freeze it overnight. Editor’s Tip: The cheesecake is ready when the sides are fully set but the middle 2 to 3 inches of filling are still slightly wobbly when you give the pan a gentle shake. The filling retains a lot of heat when you take it from the oven, and that residual heat will finish setting the custard (“carryover” cooking). If you leave it in until the middle is fully set, the outer edges will be overbaked and dry.

Step 3

The following day, in the microwave, melt the chopped chocolate and shortening in 30-second increments, stirring each time. When only a few pieces of chocolate are still unmelted, remove it from the microwave and continue stirring until no solid pieces are visible. Set the chocolate aside to cool slightly.

Step 4

Use the foil liner to lift the frozen cheesecake from its pan. Gently peel off the foil and cut the cheesecake into 1-1/4-inch squares, returning them to the pan as you work. Keep the pan in your fridge, taking out just a few squares at a time for dipping.

Step 5

Spear one cheesecake square at a time with a sturdy toothpick and dip it completely into the melted chocolate mixture, allowing a moment for any excess chocolate to drip back into the bowl. Place each dipped square on a baking sheet lined with wax paper or parchment. Reheat the chocolate as needed, until all the squares have been dipped. Spoon any remaining chocolate over the dipped cheesecake bites to cover any spots that aren’t fully covered. Let the cheesecake bites stand for at least 20 minutes, or until the chocolate has set. Editor’s Tip: Leftover chocolate can also be drizzled over the finished cheesecake bites in a back-and-forth pattern, to create a decorative finish. Alternatively, for contrast, you could melt some white chocolate and drizzle that over the bites.