Chocolate Cheesecake Cups with Candied Pecans

Ingredients:

12 square Wonton Wrappers, cut in half diagonally
2 tbsp. unsalted Butter, melted
2 tbsp. Turbinado Sugar
2 (8oz) packages Cream Cheese, room temp.
1 cup confectioners Sugar
1/4 cup unsweetened Cocoa Powder
1/2 cup Heavy Cream, chilled
1 tbsp. Bourbon (optional)
1 tsp. pure Vanilla Extract
Cooking Spray
1 cup chopped Pecans
2 tbsp. packed Light Brown Sugar
1 tbsp. Light Corn Syrup
pinch Kosher Salt

Directions:

1. Preheat oven to 350F. Arrange the wonton wrappers in a single layer on 2 parchment-lined baking sheets. Brush with the melted butter and sprinkle with turbinado sugar. Bake until golden brown and crisp, 12-15 min. Let cool on the pans.
2. Meanwhile, beat the cream cheese, confectioners sugar, cocoa powder, heavy cream, bourbon, and vanilla in a large bowl with a mixer on medium speed until light and fluffy, about 4 min.; refrigerate until ready to use.
3. Lightly coat another baking sheet with cooking spray. Combine the pecans, brown sugar, corn syrup, and salt in a small bowl. Pour the nuts onto the prepared baking sheet and spread in a single layer. Bake until toasted, 10-12 min., watching closely so the nuts don't burn. Let cool on the pan, then break into pieces.
4. Spoon the cheesecake mixture into small cups or glasses and sprinkle with the candied pecans. Serve with the wonton crisps.

Serves 12