Crust:
1 cup graham cracker crumbs
1/4 cup chopped pecans
1/4 cup butter, melted
Filling:
16 oz cream cheese
1/2 cup sugar
2 eggs
1 tsp orange zest
1/4 cup sour cream
1/2 tsp vanilla
Coating:
24 oz semisweet chocolate
3 TBSP shortening
Line 8" square pan with foil; spray with cooking spray.
In a small bowl, combine all crust ingredients; mix well. Press into bottom of prepared pan.
In a large bowl, beat cream cheese until smooth. Add remaining ingredients and beat until smooth. Pour filling over crust.
Bake at 300 for 40-45 minutes or until edges are set. Center will be soft. Refrigerate 1 1/2 hours; then freeze for 2 hours. Cut into 48 pieces.
Melt chocolate and shortening. Cool for 2-3 minutes. Dip cheesecake bites; set on wax paper. Let stand for 20 minutes.
Store in refrigerator.
*Note: I find it easier to pull only a couple bites out of the freezer at a time while dipping. It makes dipping easier if they are still frozen.
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