Mini Chocolate Chip Gluten Free Cheesecakes

• 2 pkgs cream cheese
• 3/4 cup stevia sweetener (you can substitute Splenda or regular white sugar)
• 3 large eggs
• 1 tsp gluten free vanilla
• 16 oz. plain yogurt
• 8 oz. sour cream
• 1 cup mini chocolate chips
• 1 pkg chocolate mini cookies
• 10 small (8 oz.) jars
 
Preheat oven to 325 degrees. In bottom of each jar place 2 chocolate mini cookies. In a food processor add cream cheese and process until smooth. Add the sugar and process again.

Add the eggs and process until batter is smooth. Remember to scrape the sides and bottom of the processor and beat again. Add the yogurt, sour cream and vanilla and process. Once batter is smooth and creamy pour into a 2 cup measuring dish to allow for easier pouring into the jars.

Fill jars less than half way with batter. Sprinkle mini chocolate chips over batter. Pour rest of cheesecake batter into jars. Again sprinkle mini chocolate chips over batter. Put filled cheesecake jars into a large rectangular baking dish.

Fill tea kettle with water and boil. Carefully pour boiling water into baking dish making sure to not get any in the jars. Place baking dish in the oven. Bake in oven for 55 minutes.

Shut off oven, open oven door slightly and let cheesecakes cool. Once cooled, remove from oven and cheesecakes can be placed in refrigerator until ready to serve. Top with whipping cream and enjoy!