• Preheat oven to 300°. Line an 8 x 8" square baking dish with foil. Foil needs to be long enough to hang over sides to create "handles" for easy removal after baking. Spray foil with non-stick spray.

Crust:

• Mix chocolate wafer crumbs with melted butter. Spread evenly on bottom on baking dish.

Cheesecake:

• In large bowl, beat cream cheese, sour cream, and sugar until fluffy. Add egg and vanilla extract. Beat until blended, then pour over crust.
• Bake for 30 - 40 minutes, or until sides have set. Cool on wire rack for 1 hour, then refrigerate for 1 hour.

Chocolate Coating:

• In microwavable bowl, microwave chocolate chips and shortening on medium (50%) for 3 minutes. Stir. If not completely smooth, microwave for another 15 seconds and stir. Continue until chocolate is completely smooth.

Dipping Cheesecake into Chocolate:

• Remove cheesecake from dish with foil handles. Cut cheesecake into 8 rows by 6 rows (for a total of 48 pieces). Working in batches, place half cheesecake back into the refrigerator. Line a cookie sheet with waxed paper.
• Using a fork, dip each Bite into the melted chocolate to coat. Let excess chocolate drip off, then place on waxed paper.
• Once all pieces have been coated in chocolate, use remaining melted chocolate to drizzle over tops. Pour into zip lock bag, snip tiny hole in one corner, and pipe melted chocolate over tops. Enjoy!