1. Place chocolate in a small microwave-safe bowl. Microwave on high for 1 minute – just until chips are melted when stirred. Set aside to cool.

2. Beat cream cheese and butter in large bowl until creamy. Add sugar and vanilla and beat well until blended, scraping down the sides.

3. Gradually add melted chocolate, beating on low speed until blended.

4. In another bowl add the cream and beat until stiff peaks form

5. Gently fold the whipped cream into the chocolate cream cheese mixture

6. Spoon cheesecake mixture into eight 4 – ounce glasses or glass flowerpot votive candle holders, leaving about 1/2 inch of space at the top of each. Refrigerate until set, about 1 – 2 hours

7. Just before serving, top each cheesecake with ground cookie “dirt,” and garnish with a ‘planted’ rosemary sprig. Serve chilled.

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