4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sour cream
2 cup granulated sugar
2 tsp. vanilla extract
24 vanilla wafers
4 Tbsp. whole milk
3 Tbsp. unsalted butter
1 1/2 cups semi-sweet mini chocolate chips
Heat oven to 350°F.
Lightly grease the top of 2 12-cup muffin pans. Place a paper cupcake liner in each cup. Place a vanilla wafer, flat-side down, in each muffin cup.
Beat cream cheese with a hand-held electric mixer until fluffy adding one package at a time. Add sour cream and beat until well incorporated. Add granulated sugar and vanilly extract, beating well. Add eggs, one at a time, beating well after each addition.
Spoon cream cheese mixture over wafers, filling the cups up to the top. They will get puffy, but shrink up when cooling and the centers will cave in forming a cup.
Bake for 10 minutes then rotate the pan, then bake for another 10 minutes or until they are no longer jiggly in the center. Let the "cups" cool to room temperature, then, then put the cooling rack right side down on top of them and carefully flip to slide the "cups" out of the pan. Quickly flip the "cups" right side up.
While tarts are cooling, over a double boiler, heat the milk, butter, and chocolate until melted.
When cool, fill each cupcake "cup" with about a tablespoon of chocolate ganache.
If you are making these in advance, store in the fridge.