Since my personality wouldn’t let me waste anything, I baked the said batter like a crustless cheesecake. I let it cool and placed it in the refrigerator for about 30 minutes. That made the cake easy to handle. I formed 2-bites size balls and placed them on a cookie sheet lined with waxed paper. They were then set in the freezer for about 15 minutes. I melted enough chocolate to be able to dip and cover the cheesecake balls. I placed them back on the same cookie sheet (recycling at its best) and dusted them with sprinkles. Off in the freezer again they went to let the chocolate set. These were bigger hit than the cheesecake itself and were perfect for the finger food dinner we hosted that night.
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