It's chocolate cheesecake. That looks like a plant. Seriously, guys--what's not to love?! Martha Stewart did this last year with chocolate pudding, but I'm more of a decadent-dessert-girl myself and decided to tweak the recipe and presentation a bit. ...The best part? You can eat the mint sprigs along with your chocolate dirt and cheesecake soil. That's called having your cake and eating it too.
Add'tl tutorial pics at: http://www.sisteroo.com/2012/06/potted-cheesecake.html
POTTED CHOCOLATE CHEESECAKE
1/3 cup butter or margarine, melted
22 Oreos, crushed
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 cups semi-sweet chocolate chips, melted
4 large eggs
2 teaspoons vanilla extract
1 bunch of fresh mint sprigs
12 clear votive candle holders (or other small, pot-shaped vases), thoroughly rinsed in soapy water
Preheat oven to 300 degrees F. Mix butter and crumbled Oreos. Press into the bottom of a 9-inch springform pan. In a mixing bowl, beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 65 minutes or until cake center is set. Cool to room temperature.
Use a large spoon to scoop out the cheesecake into pot-shaped votive candle holders (I got mine on Amazon). Once the cheesecake is scraped out, crumble chunks of the crust on top of each cheesecake-filled pot. Stick a sprig of mint into your cheesecakes.
LICK ALL THE SPOONS WITH CHEESECAKE ON THEM, and then eat two (or three) cheesecakes.
Tell yourself you will never, ever, ever, ever eat so much cheesecake in one sitting EVER again. Ever.