Preheat oven to 325 °F.

Butter the inside cavities of the silicone molds then place the molds on a baking sheet.

Pour the heavy whipping cream and chocolate into a microwave safe bowl.

Heat on high for 20 second intervals, stirring after each, until melted.

Set aside to cool slightly.

Beat cream cheese until smooth. Add sugar and beat until light and fluffy.

Add one egg at a time, allowing each to incorporate into the filling fully.

Add vanilla and melted chocolate and beat until just combined.

Equally divide cheesecake filling among 24 cavities in the silicone molds.

Bake for 22 minutes, then turn off heat, open the oven door, and let cheesecakes sit in the oven for 10

minutes. This will allow them to finish baking without drying out.

Remove cheesecakes from oven and allow to cool for 1 hour.

Then freeze for at least 4 hours until they are frozen solid.

Un-mold cheesecakes and set on individual serving plates. Refrigerate for up to 5 days.

When ready to decorate, press a fluted metal biscuit cutter into the graham crackers creating 24 turkey

tail feathers.

Decorate cold, but not frozen cheesecakes by pressing one graham cracker tail feather onto each

cheesecake.

On the opposite side of the cheesecake, add two candy eyes, one orange candy coated

sunflower seed beak, and one red candy coated sunflower seed waddle.

Serve immediately or refrigerate for up to 4 hours.

Just before serving allow cheesecake to sit at room temperature for about 15 minutes, to allow for a more intense chocolate flavor and a creamier texture.