Mini Chocolate Cheesecakes with Strawberries

Ingredients:

• 1 cup broken shortbread cookies
• 0.5 cup almond petals
• 3 tablespoons unsalted butter, melted
• 5 tbsp. granulated sugar
• Cooking spray
• 85 g semi-sweet chocolate, chopped
• 0.5 cup powdered sugar
• 140 g of cream cheese at room temperature
• 3 tablespoons heavy cream
• 1.5 cups strawberries, diced

Preparation:

1. Preheat oven to 375°F (190°C). Process the cookies, almonds, butter, and 3 tablespoons of granulated sugar in a food processor until finely ground. Spray 6 muffin tin cups with cooking spray. Spread the cookie mixture into the prepared cups and press into the bottom and up the sides. Bake until golden brown, about 10 minutes.
2. Heat the chocolate in a large bowl in the microwave, stirring every 30 seconds, until melted. Add the powdered sugar, cream cheese, and heavy cream and beat with a mixer on medium-high speed until smooth. Pour the mixture into the cake wells and refrigerate until completely set, about 20 minutes.
3. Stir the strawberries with the remaining 2 tablespoons of granulated sugar until the liquid turns into a syrup, about 15 minutes. Remove the cheesecakes from the pan and serve garnished with strawberries.