Instructions

• Preheat oven to 350°F. Line a muffin tin with paper liners and set aside.
• In a medium bowl, mix the chocolate wafer cookie crumbs, almond meal, and melted butter until the dry ingredients are evenly moistened.
• Spoon 1 tablespoon of the crumb mixture into each lined muffin cup. Press the crumbs firmly and evenly into the bottom of each liner (use the bottom of a small glass or a spoon). Set the prepared tin aside.
• Place the marzipan (or almond paste) and granulated sugar in the bowl of a food processor. Pulse until the marzipan is broken up and the mixture is evenly combined.
• Add the room-temperature cream cheese to the food processor and pulse until smooth, stopping to scrape down the sides as needed.
• With the processor running, add the eggs one at a time, then add the pinch of salt, vanilla extract, and almond extract. Pulse and scrape the bowl as needed until the filling is smooth and homogeneous.
• Divide the cheesecake filling among the prepared muffin cups, filling each about three-quarters full.
• Bake in the preheated oven for 18–22 minutes, or until the tops begin to crack slightly and the centers are just set (they should not be liquid). Remove the pan from the oven and let the cheesecakes cool to room temperature in the pan.
• Once cooled, refrigerate the cheesecakes in the pan for at least 2 hours or overnight to fully chill and firm up.
• To make the chocolate glaze: place the finely chopped dark chocolate in a heat-proof bowl. Heat the heavy cream in a small saucepan until it just begins to steam (do not boil). Pour the hot cream over the chopped chocolate, let sit for 30 seconds, then whisk until the chocolate is completely melted and the mixture is smooth.
• Spoon the chocolate glaze over each chilled cheesecake, filling the remaining empty space in each cupcake liner and smoothing the tops as desired.
• Return the glazed cheesecakes to the refrigerator for about 30 minutes, or until the glaze is set.
• Serve cold or at room temperature. Cheesecakes can be frozen for up to 2 months; thaw in the refrigerator before serving.