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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Compact chopper — pesto, salsa, baby food, dressings, nut butter
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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Compact chopper — pesto, salsa, baby food, dressings, nut butter
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For the cookie crusts, place three 1-inch wide strips of parchment paper into each of the cups of an 18-cup muffin pan, crossing at center and extending 2 inches above sides. Combine cookie crumbs and melted butter in a bowl. Place 1 tbsp of crumb mixture into each cup and press firmly with base of a small glass or bottle. Chill 20 mins, until firm. For the filling, beat cream cheese and sugar together with an electric mixer. Blend in sour cream and melted chocolate. Set aside. Dissolve coffee in 1/4 cup boiling water, then vigorously whisk in gelatin until dissolved. Beat into chocolate mixture. Divide between muffin cups. Chill for at least 2 hours or overnight. Lift the cakes out of the pan using the paper strips as handles. Top with whipped cream and grated chocolate to serve.